sirloin steak, naked eye, filet mignon is mainly different in position, meat quality, taste, price and nutrition.

sirloin steak has also become a New Yorker. The tenderloin is selected, which is less tender than filet mignon, and it is easy to harden during frying. It is recommended to cook it below medium rare. For the best top sirloin in sirloin steak, it is more delicious when cooked medium;

rib eye steak, also known as sirloin steak, is taken from the "loin of the lower back" and is also the part where cattle do little exercise. Its meat is tender and oily, and it is as beautiful and moving as marble. Rib-eye steak usually has an obvious piece of fat in the middle. It is recommended to barbecue it until it is 5 ~ 7 minutes cooked. It is the most delicious to burn the fat thoroughly and give off the smell of butter.

fillet mignon is taken from a long "loin", which is equivalent to the pork loin. It is the one with the least exercise in the cow, so it is super tender and relatively lean. It is recommended to eat filet mignon in the form of Medium Rare. If it is over-cooked, the meat will become hard, and it will be impossible to taste the tender and juicy filet mignon and its delicate flavor.

The main differences among the three steaks are as follows:

1. The beef parts are different. Sirloin steak is the meat above the waist ridge of cattle, which is also commonly known as the second half of the big tenderloin, while filet mignon is the beef inside the waist ridge of cattle, which is commonly known as the small tenderloin, while naked eye steak is also called eye meat, which is the meat in the center of the rib ridge of cattle, which is also commonly known as the first half of the big tenderloin.

2. Difference in meat quality. Sirloin steak contains less fat, the meat in the middle is lean, and the main fat is distributed in the outer ring, while filet steak is also the most tender part of the cow because it is deeply hidden in the bones of the cow, and generally looks the least fat, and the meat is particularly soft and tender, while naked-eye steak generally contains more fat, and the oil flowers are evenly distributed, which looks fat and thin.

3, taste difference. Sirloin steak has a chewy taste, and the entrance is thin but not firewood. The outer ring has a strong beef flavor because of obvious fat frying, while filet mignon has a creamy and smooth taste, which is very suitable for the elderly and children. Eye steak is also particularly soft and tender. Because of its high fat content, it is particularly fragrant and juicy, and its softness is second only to filet mignon.

4. price difference. Because filet mignon is the meat on the inside of beef bones, the meat yield of the whole cow is low, so the price is the most expensive among the three, followed by the eye steak with the most evenly distributed fat and thin, which tastes full and juicy, and finally the sirloin steak with mostly lean meat;

5. Nutritional differences. Because the fat content of filet mignon is very little, mainly lean meat, the protein content of filet mignon is extremely high, which is higher than that of other sirloin steaks and naked-eye steaks, and because the meat quality of filet mignon is particularly soft and tender, it contains more blood iron, vitamins, zinc, phosphorus and other minerals, while the other two are relatively less in nutrients and mostly in fat because of their fat.

that's the difference between the three steaks. I hope I can help you ~