1)Filet mignon (FILLET): also known as tenderloin, beef tenderloin (TENDERLOIN), taken from the cow's muscle (i.e., waist meat), less exercise, and the most tender and lean meat, less fat, because each cow on a small strip of the "rare for expensive. It has a good taste but is not chewy and becomes old and astringent when overcooked, so it is recommended for the elderly or children with poor teeth and weak digestion. Recommended cooking time: three to seven minutes.

2) Sirloin steak (SIRLOIN): also known as sirloin steak, refers to the tender meat and tender tendons with oil flower, basically from the back of the cow along the most tender beef, the specific location of the different flavors are also different. The more authentic sirloin is taken from the back loin, but special varieties, such as the New Yorker, are taken from the front loin, which is similar to a filet mignon. The sirloin is tender, sweet, juicy and flavorful, and is preferred by entry-level steak connoisseurs. Recommended heat: four to six minutes.

3)Ribeye steak (RIBEYE): From the ribeye area, the meat on the side of the beef bone. Ribeye steak may not be as tender as the loin meat, but the bone side meat has always been delicious, oil tender shredded meat sandwiched between Q and strong oil tendons, chewy than sirloin, than the flavor of Philip enough, and the oil flower is very rich, is loved by young male diners. Recommended heat: four to six minutes cooked.

4) TBONE steak (TBONE): is the backbone of the meat on the back of the cow, large chunks of meat in the middle of the steak sandwiched between the T-shaped large bones, one side of the filet, one side of the New Yorker, the meat is a tender and rough, or oil or smooth, point a guest to eat all get. Recommended heat: five to eight minutes.

5)Beef short ribs: Beef short ribs are taken from the left and right sides of the cow's chest cavity, including the rib section. Beef chops with bones and tendons meat fat and delicious, juicy and chewy, marbled, especially the use of the sixth and seventh ribs of cattle, tender and not astringent, meat rich fully cooked meat, even if it is afraid of raw diners can also be enjoyed, and create an alternative charm of beef chops. Recommended heat: Fully cooked.

6) In addition to the above varieties, there are also common on the table, such as the plate tendon of beef scapula, upper scapula rib-eye heart, tripe part of the abdominal coils, upper hind legs, etc., although these parts of the meat fiber is thicker, can not be comparable to the above varieties.