The difference between fillet and sirloin

Fillet steak and sirloin steak are both relatively famous steaks, and there are certain differences between them. First of all, there is indeed a big difference in price. The price of fillet steak is relatively much higher. In addition, the texture and taste of these two steaks are somewhat different. For example, sirloin steak is located on the back of the cow, and the fat is chewy when fried. Fillet steak has a relatively low fat content, but the meat is very tender and delicious.

The difference between fillet and sirloin

A: The biggest difference between fillet steak and sirloin steak is the price. The price of fillet steak is higher than that of sirloin steak. In addition, the ways of eating these two types of steak are different.

Sirloin steak: medium to medium rare is recommended. Sirloin steak is also called sirloin steak. The meat in this part of the steak is tender and juicy. Don't fry it for too long otherwise the moisture will be driven away and it will taste dry.

Fillet steak: medium to medium rare is recommended. Fillet steak is also known as beef tenderloin or tenderloin. The meat is very tender and has little fat. The downside is that if you are looking for a chewy steak, don't choose this one.

Sirloin steak

?Sirloin Steak is one of the steaks that is most often served because of its tough texture.

The beef used to make sirloin is actually the top roast, which is the part of the cow's back that is fat and lean, with slightly tender tendons. It contains a certain amount of fat, and there is usually a circle of white tendons on the outside of the meat. Although the meat is relatively hard, it is very chewy because it has a strong toughness.

It is also said that King Henry VIII of England was an absolute fan of sirloin steak, and he almost ordered it as a main course. Because he loved it so much, he simply named it "Sir. Loin", which means "Sir Loin".

Fillet Mignon

The word Filet comes from French. The origin and development of steak culture is inseparable from France. The French divide cattle into more than 200 parts, and there are dozens of types of steaks.

The statement that fillet is taken from beef tenderloin is not accurate. The authentic fillet should be from the tail of the tenderloin (the thin end) to the middle 1/3 of the tenderloin. The meat is wrapped in the abdominal cavity of the cow. The muscles do not have intense exercise, so the muscle fibers are quite delicate, and the fat content is low, the meat is tender and delicious, so it is normal that the price is high.