1. sirloin steak

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Sirloin steak

Sirloin steak is mainly composed of tenderloin at the waist. According to the quality, sirloin steak can be divided into small main course steak and big sirloin steak.

In fact, sirloin is a combination of Sur (pictured above) and loin (tenderloin) in French, which is the meat on beef tenderloin.

Each serving is about 250-300g.

Sir loin, also known as the New Yorker, is thicker because the upper waist of cattle has more exercise than filet mignon.

2. naked eye steak

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Naked eye steak

The naked eye steak is cut from a small part near the end of the rib. The meat here is tender and juicy (with snow lines) and has endless taste.

Naked steak generally refers to the boneless part taken from the middle of the cow, and "eye" refers to the circular cross section of the muscle. Because the muscles in this part don't move often, the meat is very soft and juicy, and it is evenly covered with snow-like fat.

3. Beef tenderloin slices

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filet steak

The filet mignon in the word filet mignon refers to the tenderloin.

In Australia, this piece of meat is called "the ridge in the eye", and in France and Britain it is called the tenderloin and the tenderloin, which is a transliteration of Chinese.

Filet mignon is a steak made of beef tenderloin with a certain thickness.

The characteristics of filet mignon are tender, loose, irregular, big at one end and small at the other, tender in taste and low in fat.

Filet mignon is a kind of steak with good taste, and its meat is tender.

Summarize the differences among sirloin steak, naked eye steak and filet mignon: (Brief summary)

West cold, naked eye, Philip difference