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Which part of beef is best for steak?

1. First talk about the removal part of the steak: The removal part of the steak is different, there are different names and cooking methods.

      2. Beef short ribs: the left and right sides of the rib cage of the cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, deep-frying and braising.

      3. Bone-in sirloin: the ribbed part of a cow. The amount of exercise is small, the meat is tender and the oil is even. It is also suitable for steak, steamed beef, hot pot slices or teppanyaki.

      4. Sirloin: beef sirloin, tender meat, oily, suitable for steak. Fillet: The inner muscles of the beef (that is, the loin), with little exercise and tender meat, which can be used for steak or teppanyaki.

      T-bone and New York gram steak: the part of the front loin of beef.