2. sirloin steak

3.rib eye steak

4. T-shaped steak

Filet mignon-the most delicate taste: If you want the most delicate taste, you should choose filet mignon, which is the most tender meat in the tenderloin and contains almost no fat. It can be fried medium-rare or medium-rare, which can make your lips and teeth fully enjoy the tender and smooth feeling.

West cold-super tough taste: West cold is the outer ridge of cattle and contains a certain amount of fatty oil. The extension of the meat will have a circle of white meat tendons, and the overall taste is super tough. Although the meat is hard, it is chewy. The meat of this material must not be cooked, and the medium and medium cooked degree is the best.

Rib eye-crisp taste of muscle: this steak is selected from the rib muscle of cattle near the chest. Because this part rarely moves, the meat is tender, with more marbles and even distribution, and there are both fat meat and lean meat. This kind of steak is very suitable for frying well-done.

T-bone-tender and thick double taste: T-bone is a kind of steak that Americans prefer very much. It consists of sirloin and a small portion of filet mignon with a T-shaped bone in the middle, so you can enjoy the steak features of two different parts at the same time. Barbecue is the best way to cook this steak. It is best not to add any sauce when you enjoy it, even if you do, you should add less.