1. tenderloin, also known as tenderloin, is the most tender meat in tenderloin, with almost no fat. So it is very popular with friends who like lean meat. Because of its tender meat, it is suitable for frying at 3, 5 and 7 degrees. Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Edible skill: Don't fry it too well, 3 is the best. 3. Sirloin (sirloin steak, beef fillet). It contains a certain amount of fatty oil. Because it is the outer ridge of cattle, there is a circle of white muscle on the extension of meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. Cooking skills: when cutting meat, cut it with tendons and don't fry it too well. 4. T-shaped steak is T-shaped, which is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xiliang, and the one with less quantity is Feili. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks. Filet mignon, sirloin steak, T-shaped steak; These names are all translated from English and have their own characteristics. The tenderloin, also known as west cold, is characterized by more lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit. Sirloin steak, also called sirloin steak, is the loin and tenderloin of cattle, which contains a certain amount of fat, especially with a circle of white tendons. Compared with filet mignon, sirloin steak is more tough and stirring, which is suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of cattle. It's T-shaped, with filet mignon on one side and sirloin on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone. 5. Dry-cooked steaks are usually stored with top-grade naked-eye steaks for at least 7-24 days to dry. This process darkens the color of beef, softens the connective tissue of beef, and at the same time, due to evaporation of some water, the meat taste of beef is more mellow. The design of the thermostatic chamber has an inclined plane. After air drying, put the oily part on it. After the oil melts, it will flow into the beef along the inclined plane, ensuring that all valuable gravy will be sealed in the beef. When cooking steak, the beef you choose is about 120- 140 days. Only the naked eye, sirloin and tenderloin are selected, and the weight of these parts is usually less than one tenth of that of a cow. It is often the favorite food of politicians from all over the world, such as Buffett's favorite dry cooked steak in a restaurant in new york. He once joked at dinner, "If I don't eat on Friday, maybe I can't predict the future economic trend." See Baidu Encyclopedia "Dry Steak" for details. I hope I can help you.