Sirloin steak, taken from the meat outside the waist and spine of cattle, is also called loin meat.
Filet mignon is a small piece of tenderloin taken from the waist of a cow, also called tenderloin, beef tenderloin or tenderloin, and it is also the smallest muscle of the whole cow. Each cow can only cut a few filet mignon steaks, so its price will be slightly higher than other steaks.
Eye steak, taken from the meat near the ribs of cattle, is also called rib eye meat.
From the position point of view, sirloin is the meat on the outside of the waist and spine, tenderloin is the tenderloin of the waist, and eye meat is the meat near the ribs.
Different in appearance
From the appearance, the biggest feature of sirloin steak is that there is a circle of white fascia outside the meat, and the lean meat also has some fat. Sirloin steak
The whole filet mignon looks like lean meat, without fat, bones and fascia.
filet steak
The biggest feature of eye meat steak appearance is that it is fat and thin, with a snowflake-like fat on the surface, and it looks red and white as a whole.
Eye steak
From the appearance, there is a circle of white fascia around Xileng, Philip is pure lean meat without fascia, and there are snowflake-like fat lines on the surface of eye meat.
Different taste
Filet mignon sirloin steak contains a certain amount of fat, the white fascia on the outside is tough, the meat is slightly hard, and it tastes chewy, which is more suitable for young people or people with good teeth. Filet mignon is the most tender meat in the whole cow, with less fat, tender and juicy meat, and easy to chew, which is more suitable for the elderly, children or people who lose weight. Eye steak is rich in fat and is often used for barbecue. It tastes particularly fragrant. From the taste point of view, beef brisket tastes very chewy; Philip tastes the most tender; Eye meat is rich in fat and delicious.
The appropriate maturity is different.
When cooking steak, different parts of the steak have different degrees of maturity. We should choose the appropriate maturity according to the characteristics of steak. The cooking degree of steak can be divided into five grades: 1, 3, 5, 7, 9. The higher the number, the higher the maturity and the older the meat quality. From the point of view of suitable maturity, west cold is suitable for 5-minute ripe and 7-minute ripe; Philip is suitable for medium-rare and medium-rare cooking; Eye meat is suitable for medium-rare and medium-rare
When buying steak, whether to buy sirloin, filet mignon or eye meat, there is actually no absolute answer, mainly depending on everyone's actual situation and taste preference. For example, if you have a bad mouth or are losing weight, there is no doubt that Philip is better; If you like to eat chewy meat, then west cold is naturally more suitable; If you only pursue fragrance and want to eat fat and thin meat, eye meat is naturally better.