What is the difference between sirloin, naked eye, and filet mignon?

Sirloin, naked eyeFilet mignonThe differences: different parts, different appearances, different tastes, and different suitable ripeness.

1. The parts are different.

Sirloin steak. The meat taken from the outside of the spine of the cow's loin, that is, the back loin, is also called the lower loin.

Filet mignon, which is taken from small pieces of tenderloin from the loin.

Also called tenderloin, tenderloin or loin, this is also the smallest muscle in the whole cow, and each cow can only cut out a few filet mignons, so its ** will be slightly higher than other steaks.

Eye-meat steak. Meat taken from the vicinity of the ribs of a cow is also called ribeye meat.

2. The appearance is different.

From the outside, the biggest feature of sirloin steak is that it has a white fascia on the outside of the meat, and there is a bit of fat on the lean meat.

The filet mignon as a whole looks lean, with no fat, no bones, and no fascia.

The biggest feature of the appearance of the eye beef steak is that it is fat and thin, and there are layers of fat like snowflakes on the surface, and the overall appearance is red and white.

3. The taste is different.

Sirloin steak contains a certain amount of fat, the white fascia on the outside is full of toughness, the meat is slightly hard, and it tastes very chewy, which is more suitable for young people or people with good teeth.

Filet mignon is the most tender meat on the whole cow, with less fat, delicate meat, tender and juicy to eat, easy to chew, more suitable for the elderly, children, or fitness people.

Eye steak has a lot of fat content and is often grilled, which is particularly fragrant.

4. Suitable for different degrees of ripeness.

The doneness of a steak can be divided into these five grades, where the higher the number, the higher the doneness, and the older the meat. From the perspective of suitable ripeness, sirloin is suitable for medium 5 and 7 medium rare; Filet is suitable for medium rare and medium rare 5; The eye meat is suitable for medium rare and medium rare 7 medium.

These words all refer to different cuts of beef, and here are the differences between them:

西電 (sī líng): Beef sirloin refers to a piece of meat cut from the loin of a cow, also known as loin rib eye. Sirloin steaks are usually lean, have a pronounced tendon, and have a firmer texture, making them suitable for those who prefer a firmer texture.

肉眼 (ròu yǎn): The naked eye refers to the muscles on both sides of the spine of a cow, also known as the spine or eye meat. Naked eye steak has a higher fat content and a more tender taste, making it a popular type of steak.

菲力 (fēi lì): Fili refers to beef tenderloin, which is one of the most tender parts of the cow. Filet mignon is usually tender, free of fascia and bones, and has a soft texture, making it suitable for those who prefer a tender texture.

In short, each of these different beef cuts has a different texture and cooking method, so choose the right beef cut for you according to your personal preference.

Sirloin is a layer of fascia on the surface of the outer loin, which is more chewy, the eye meat is the upper brain, it is more delicious, fat and thin, and filet is the tenderloin is a piece of lean meat, and you can generally eat 3 layers of steak without fat.

Know. What is the difference between sirloin, naked eye, and filet mignon?

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1. The position of the meat is different: Although the beef used in sirloin and filet is on the beef loin, the two belong to different positions. Filet is the most tender meat on the sloin and contains almost no fat, while sirloin is the meat on the loin of the cow, which contains a certain amount of fat and a ring of white tendons on the extension of the meat.

The naked eye steak is stored in the center of the ribs, and the color is lighter and softer.

2. Different taste: Since filet is the most tender meat on the beef loin and is relatively lean, it tastes more tender and is very popular with people who love lean meat. The overall taste of sirloin is tough, the meat is hard, and it is chewy, which is suitable for young people and people with good teeth.

Rib-eye steak is derived from the muscles of the rib spine near the back of the cow, and the tenderness of the meat is second only to that of filet.

3. Different ways to eat: filet mignon is fried into three-ripe, five-ripe and seven-ripe, and the taste of spring belt wax is the best. It is important to note that filet mignon should not be overcooked, otherwise it will ruin the tenderness of the beef.

Sirloin steak is suitable for cutting meat with tendons and meat when cutting meat, and at the same time, it should not be overcooked, generally medium rare, if it is too cooked, it will be slippery and too hard. Ribeye steak is recommended to be eaten medium-rare.

Note: When you go to a restaurant for the first time to eat steak, you can try the fully cooked steak first, and you may not be used to ordering a 3 or 7 point steak as soon as you come up. This is because steak is a Western food after all, which is not quite in line with the eating habits of Chinese.

When eating steak, you hold a fork in your left hand and a knife in your right hand, the knife is used to cut things, and the fork is used to fork food. Also, be careful not to do anything else with a knife and fork in one hand.

The difference between sirloin, naked eye, and Philippine defeat is that the difference is different parts and different characteristics.