How many kinds of steaks are there? Which is the best?

Beef brisket, naked eye and filet mignon are all high-grade parts of beef, but the parts, tastes and cooking methods are different. Sirloin steak: Sirloin steak is located in the second half of cattle spine, near the waist, and is one of the more common steak parts. Sirloin steak is tender in meat and solid in taste. It is suitable for frying, roasting and cooking until it is half-cooked or over-cooked. Ribeier steak: naked eye steak is located in the first half of the cattle spine, near the front waist, and is also one of the common steak parts. The naked eye steak is tender and juicy with obvious fat texture, so it is rich in taste and suitable for frying, roasting and cooking until it is medium-rare or medium-rare. Filet mignon: filet mignon is located at the waist of beef spine, which is one of the most tender parts in beef, and has no obvious fat texture of naked eye steak and beef tenderloin steak. Filet mignon is tender and soft, which is suitable for light cooking methods, such as frying, roasting and boiling to medium or rare. Generally speaking, these three kinds of steaks are delicious, but each has its own characteristics. You can choose different steak parts according to your own taste.