Fillet steak (FILLET) is tenderloin, beef tenderloin, the most tender meat on the spine of the cow, almost no fat. Due to the tenderness of the meat, it is favored by friends who love lean meat. The taste is good but not chewy, and overcooked will appear old and astringent, so more recommended to the bad teeth, weak digestion of the elderly or children to eat.

Rib-eye steak

Rib-eye steak (RIB EYE) is the meat on the rib of the cow, both lean and fat, due to a certain amount of fat, the fat in the middle of the fat like an eye. Perhaps not as tender as the loin meat, but the bone side meat has always been delicious, oily tender shredded meat sandwiched between the strong oil tendons, than the sirloin chewy, than the Philip enough flavor, and the oil flower is very rich, it is by the young male diners like.

Sirloin steak

Sirloin steak (SIR LOIN), also known as sirloin steak, New Yorker steak, refers to the tender meat and tender tendons of beef, basically from the back of the cow along the most tender beef, the specific location of the different flavors are also different. Sirloin steak has a ring of white tendon on the outside of the meat, which is tender and sweet, juicy and full of flavor, with a strong overall texture, hard and chewy, preferred by entry-level steak connoisseurs.

Superior Brain Steak

Superior Brain Steak (CHUCK STEAK), belonging to the beef rib meat, taken from the neck of the cow to the sixth rib between a piece of net meat. The meat is mainly lean, fat deposits are distributed in it, with some fascia, the overall entrance is tender and juicy, soft and rich, mellow meat flavor, the meat near the fascia is more compact, and bring different from the tender taste experience.

Beef short ribs

Beef short ribs (SHORT RIB) is the meat between the 6th and 8th ribs with oil tendons, generally divided into boneless and boneless, made into a steak of beef short ribs are generally boneless, with the bone is generally known as "cowboy bone". The fat content of the steak is relatively high, the snow is very rich, even comparable to the steak above M9, fried taste is also very good, full of flavor, the middle of a tendon will be in the process of frying the steak will be divided into two parts.

Panel tendon steak

Panel tendon steak (OYSTER BLADE), it can simply be understood as "beef shoulder meat", plate tendon steak from the more tender part of the shoulder blade of cattle. Because the cut surface is shaped like an "oyster", and as tender and juicy as an oyster, the tenderness of the American Angus plate tendon is very tender, second only to the eye, but relatively speaking, it is much better than the filet mignon, the flavor is more intense, and the quality of the meat is comparable to sirloin. It has a very distinctive feature of having a tendon running through the middle of the cut. It can be eaten by both men and women, and children and the elderly can eat it with the tendon in the middle removed for a more unique flavor.

T-Bone Steak

T-Bone Steak (T-BONE) is also known as T-bone, which is the spine of the cow's back in the shape of a T. The T-shaped steak has a large amount of meat on one side and a small amount on the other side, and the one that has a large amount of meat is sirloin, while the one that has a slightly smaller amount of meat is filet mignon, which is separated by the ribs in the middle.

Tomahawk steak

Tomahawk steak (Tomahwak) is usually about 6-month-old calves fed for 70 days after giving up milk and then slaughtered, and about 30 centimeters of bone is cut out of the ribcage area, as well as about 1 kilogram of the meat bone, which is shaped like an axe, and so it is called "Tomahwak. Tomahwak". Tomahawk steak is usually tender with the bone, and because it is originally eye meat with the bone, the meat is very tender. Tomahawk steak meat can be called "golden meat", tenderness, elasticity, fat and lean ratio is the best.