Various parts of cattle
Sirloin steak is taken from the outer loin of cattle. Both eye meat and sirloin meat come from the longissimus dorsi muscle of cattle. Eye meat is close to the ribs in the front, and sirloin meat is close to the lumbar spine in the back. ? West cold is easy to recognize-long, with a circle of white grease on the outer edge. After frying and baking, the fat ribs have a very strong butter smell. Sirloin steak contains less fat, with lean meat in the middle and the main fat distributed in the outer ring. The fiber is slightly thicker, with certain connective tissue and fascia, which is relatively tight, chewy and full of toughness.
Sirloin steak
Eye steak Ribeye steak Chinese translation Eye steak, naked eye steak, rib eye steak. It is called naked eye because its oval cross section often has a layer of white annular fat in the middle, which looks like eyes. It is taken from the middle part of cattle ribs. Because the muscles there are not active often, the meat is very soft and slender. It tastes particularly soft and tender, second only to filet mignon. The fat content is high, the marbles are rich and evenly distributed, and there are very obvious oil flowers in the middle, which is very suitable for frying and roasting, and tastes delicious when frying.
Filet mignon/tenderloin
Also called tenderloin, beef tenderloin. Located on the inner side of the ridge of the back waist of cattle, it is wrapped in the abdominal cavity of cattle and can hardly move. It is the most tender part of cattle. The fiber is fine and the meat is extremely fresh and tender. Lean meat, low fat content, almost no intramuscular fat and marble lines, so filet mignon is not as rich as other steaks. Filet mignon is high in protein and low in fat, which is a good choice for losing weight and keeping fit. It is worth mentioning that filet mignon is not very chewy, so it is very suitable for children and the elderly. The meat is very small and expensive. It is a very precious steak. This also makes filet mignon become the hardest hit area for counterfeiting, and the word "filet mignon" is counterfeited and abused everywhere.
filet steak