TENDERLOIN, also known as FILLET (filet), is the most tender meat on the spine of a cow and contains almost no fat. Due to the tenderness of the meat, it is very popular among friends who love lean meat. Serving tips: Pan-fry at 3, 5 and 7 degrees of doneness.

2, RIB-EYE (rib-eye steak)

Beef ribs on the meat, lean meat and fat both, due to some fat, this meat frying flavor is more fragrant. Serving tips: Don't overcook, 3 mature is best.

3, SIRLOIN (sirloin steak, sirloin steak) (cattle spine)

Cattle spine on the meat, containing a certain amount of fat, in the meat of the extension of a circle of white meat tendons, the overall taste of toughness, hard, chewy meat, suitable for young people and people with a good mouth to eat. Serving tips: cut the meat with the tendon, and do not overcook the meat.

4, T-BONE (T-bone steak)

Also known as T-bone, T-shaped (or "d" type), is the backbone of the meat of the cow's back. T-shaped on both sides of the side of the amount of more than one side of the amount of less, the amount of more sirloin, the amount of slightly smaller is the filet mignon, the center of the ribs between the separated.

5, Dry aged steak (dry aged steak)

Dry aged steak is generally used to store top quality ribeye steak for at least 7 to 24 days to air dry, a process that darkens the color of the beef, softens the knotted tissues of the beef, and at the same time evaporates some of the water to give the beef a more mellow flavor.