Sirloin steak, the authentic sirloin steak is taken from the tenderloin, but special varieties, such as the New Yorker, are taken from the tenderloin similar to filet mignon.

Eye steak, also known as naked eye steak and rib eye steak, is taken from the rib ridge of cattle, near the rib end, between the sixth bone-12, between the upper brain and the west cold, and from the meat beside the rib.

Different tastes

Sirloin steak tastes different in different places. The meat is tender, sweet and juicy, full in taste, tough in overall taste, hard in meat and chewy in the head.

Eye steak is rich in oil flowers, generally fat and thin. After frying, it is tender, smooth and juicy, rich in marbles, and the beef itself is chewy, giving people a very rich taste.

Appearance difference

Sirloin steak, from the appearance, the biggest feature is that there is a circle of white fascia outside the meat, and the lean meat also has some fat meat.

Eye steak, from the outside, is fat and thin, with a snowflake-like fat on the surface, and looks red and white as a whole.

Recommended population difference

Sirloin steak, recommended to entry-level steak experts.

Eye steak, recommend people who like to eat fat.

Recommended temperature difference

Sirloin steak: medium rare is recommended.

Eye steak: medium rare is recommended.

Differences suitable for people

Sirloin steak: teenagers and adults.

Eye steak: suitable for teenagers, adults and other people with good teeth.

Difference of suitable temperature

Sirloin steak: suitable for medium rare and medium rare.

Eye steak: Suitable for medium rare and medium rare.