With the increasing demand for food, more and more people begin to pay attention to the quality and taste of steak. Among all kinds of steaks, sirloin steak, naked eye steak and filet mignon are the most popular. These three kinds of steaks are all high-grade steaks, and the prices are relatively expensive. But they have their own characteristics, and different parts bring different tastes and flavors.

Sirloin steak is a long strip of meat cut from the waist and spine of cattle. Cut into thin slices about 2.5 cm thick, which is relatively thin meat. It is sometimes called new york's naked eye. Naked steak is a large piece of meat cut from the upper lumbar vertebrae of cattle. Cut into pieces about 5 cm thick, usually with bones. Also called naked eye steak. Filet mignon is a piece of meat cut from beef tenderloin. It is usually the most tender piece of beef. The meat is tender and has no gluten and fat. The difference between sirloin steak, naked eye steak and filet mignon.

Source and location of raw materials sirloin steak, naked eye steak and filet mignon come from different parts. Sirloin steak comes from the waist muscles of cattle, naked eye steak comes from the upper part of spine, and filet mignon comes from the waist.

Fat content and taste The fat content and taste of the three steaks are also different. Sirloin steak is more chewy and elastic than naked eye steak and filet mignon, while naked eye steak is softer and richer in taste, and filet mignon is the most tender of the three, with the least fat content.

Sirloin steak, naked eye steak and filet mignon are all common high-grade steaks, and their differences mainly lie in the source of raw materials, taste and cooking methods. When choosing cooking methods and seasonings, you should choose according to your own taste and characteristics of ingredients, and make delicious steak dishes with appropriate side dishes and wine.