Naked steak: located in the center of the ribs, the meat is light and tender. It exists directly in the center of the ribs, and the meat color is light and tender. Contains fat lines and has a lot of fat on the surface. Although this meat is not as tender as Philip's, it has always been delicious. Oily and chewy.

Sirloin steak: mainly refers to the tender beef taken from the back of cattle. The specific location is different, and the flavor is different. In the United States, sirloin refers to beef behind the buttocks. Beef with tender meat has a certain amount of fat and grease.

Filet mignon: Actually, it's a small tenderloin at the waist of a cow. It is the most tender steak. And according to the different meat quality and shape, it is also called "cyclone steak, post-cut beef heart, beef tenderloin". This piece of meat has almost no fat. There is only one high-quality filet mignon on a cow.