Sirloin steak is best cooked, sirloin steak (near the spine, boneless) and tenderloin steak (tenderloin, but there is no oily flower in the meat, so it needs to be fried very tender).

Taste characteristics: succulent and tender. There are also many stresses on frying steak. It is necessary to quickly heat the beef surface to produce a large number of spice molecules without destroying its cell wall, so that more aroma will be generate in the guest's mouth. This requires the experience and skill of a chef.

Except eye meat, sirloin meat, upper brain meat and tender shoulder meat, the parts of steak are concentrated on both sides of the spine of cattle, from chest to waist. The beef fiber in these parts is tender and juicy, and many places are rich in marbled oil flowers, which is especially suitable for steak or whole tender roast.