There are still many kinds of steaks, if you really want to divide them. In fact, beef can be made into steak everywhere in cattle. The name of the steak is different from place to place, and the taste of beef in different parts is also very different.

Sirloin steak

Sirloin steak has always been called New York steak, which can be regarded as a classic steak. Because it is beef tenderloin, the outer edge of the meat has a circle of white meat tendons, and the overall taste is tough, and the meat is hard and chewy. Sirloin steak can be divided into small sirloin steak and large sirloin steak according to different qualities. Generally, the weight of each sirloin steak is about 250-300 grams. Because sirloin steak is chewy, it is more suitable for young people and people with good teeth. It is suggested that people with weak digestion should eat less.

Beef loin

Although sirloin is also a part of sirloin, sirloin generally refers to the tenderloin, from which the famous New Yorker steak comes. Beef loin has even fat distribution and less gluten, which is suitable for frying. It is also especially suitable for cooking Japanese rice. Boiled sirloin with a smooth egg is very delicious.

Naked eye steak

The naked eye steak is taken from the boneless part in the middle of the cow. Because the muscles in this part don't move often, the meat is very soft and juicy, with both lean meat and fat meat. This kind of steak has oily flowers and is suitable for diners who are looking for a fragrant and tender taste.