Types of steak: filet mignon, ribeye steak, sirloin steak, T-bone steak, dry-aged steak.

Fillet steak (FILET), also known as beef tenderloin, inside the waist, characterized by more lean meat, high protein, low fat, more suitable for people who like to lose weight and slim down, to keep fit.

Sirloin steak (SIRLOIN), also known as sirloin steak, is the outer spine meat, the back of the cow's waist meat, containing a certain amount of fat, especially the outer extension of a circle of white meat tendons, on the mouth compared to the filet mignon more toughness, chewy, suitable for young people and people with a good mouth.

T-bone steak (T-BONE), is the backbone meat, T-shaped, both sides of the side of the filet mignon, the other side of the sirloin, you can taste the tenderness of the filet mignon and feel the aroma of the sirloin steak, two in one.

Dry Aged Steak:

It is generally commonly 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 beef's knotted tissue, and mellows the beef's meaty flavor due to the evaporation of some of the water.

The constant temperature room is designed with a slanting surface, so that when the air-drying process is done, the part with more oil is placed on the top, and the fat melts and flows down the slanting surface, ensuring that all the valuable meat juices are sealed in the beef.

The steaks are made from grain-fed beef that is about 120-140 days old, with only the rib eye, sirloin, and filet parts selected, which are usually less than one-tenth of a cow's weight.

Often it is a favorite delicacy of politicians, such as Warren Buffett, who loves the dry-aged steaks at a New York restaurant. He once jokingly remarked during a meal, "If I don't get to eat it on Friday, maybe I won't be able to predict the future direction of the economy."

The above reference? Baidu Encyclopedia - Steak