Filet mignon: The tenderloin of beef tenderloin contains almost no fat. Characterized by lean meat, high protein and low fat, it is more suitable for women who like to lose weight and keep fit. Edible skill: fry until 3, 5 and 7 are ripe.
* naked eye steak: beef ribs have 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.
Sirloin steak: also known as sirloin steak, it is the meat on the outer ridge of cattle, containing a certain amount of fat and grease, and a circle of white meat tendons extends from the 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.
T-shaped steak: T-shaped beef bone, which has the characteristics of filet mignon and naked eye steak.
In addition, there are dry steaks, which 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.