How well-done is each part of the beef
Sirloin Steak
Located at the back of the loin, this steak is soft and tender, with an even distribution of oil.
Suggested doneness: 5 to 7 points.
Sirloin refers to the back loin spine in foreign countries, but when ordering in Taiwan, if you order "sirloin," it usually means "ribeye steak (Ribeyeesteak)," and it is recommended that when ordering, you should look at the English on the menu first to see if it says Sirloin or Ribeye.
Tenderloin Steak
Fillet steak is a tender, tender steak with an even distribution of oil.
Tenderloin steak is the meat from the loin of the cow. Only 4-6 kilograms of filet can be cut from each 7-8 hundred kilogram cow, and it is the most precious part of the meat because of its low oil content, tenderness and richness of gravy.
Suggested doneness: 3 to 5 points.
Striploin Steak
Also known as New YorkSteak, it is taken from the front loin and spine area of the cow, with firm meat and even distribution of oil. It is usually served with a thin layer of sinew, which gives it a springy texture.
Suggested doneness: 5 to 7 points.
Ribeye Steak
Located on the 6th to 12th ribs of the rib spine near the back of the cow. The meat is soft and tender, with an abundance of grease. There is usually a distinct spot of grease in the center, called the "heart of oil". In this picture, the part of the meat above the heart of oil that is rich in grease and has a deep red color is called rib eye cap meat, which is also known as "taotao steak" because of its very soft and tender texture and the detailed grease pattern.
Suggested doneness: 5 to 7 points.
Short Rib
Located on the 6th to 8th ribs of the rib spine near the belly. The meat is firm and rich in fat, so if it is cooked too raw, it will taste greasy, so it is recommended to cook it until it is cooked to 7 minutes or more for a better texture and flavor.