The two are mainly different in taste. Filet mignon is tender and has little fat, so it is suitable for the elderly and children. Plate tendons are commonly known as "oyster meat" because the shoulder area of cattle rarely moves, so the taste is as tender and juicy as oysters. There are transparent tender ribs in the middle of the plate ribs, which are very elastic to eat. Recommend medium-rare rib steak, which is a gift from heaven. There is no smell of blood after being cooked three times, and there will be no unnecessary smell of fireworks like being cooked seven times or fully cooked (because of its low fat, it is suitable for bodybuilders).