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Compare two cuts of beef
Choose two cuts and see where they come from, how big a steak is, how each is best cooked and what each is called in the United States, the United Kingdom and Argentina. The link keeps your choice, so you can share the comparison.
These are estimates for planning, not guarantees: every piece, butcher and grill is different. Nothing you type leaves this page.
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The numbers at a glance
| Ribeye | Striploin | |
|---|---|---|
| Primal | Rib (ribs 6–12) | Short loin (13th rib to the hip) |
| Muscles | Longissimus dorsi (eye), spinalis dorsi (cap), complexus | Longissimus lumborum; gluteus medius at the hip end |
| Weight | 250–400 g / 9–14 oz boneless · 500 g / 18 oz–1 kg / 2.2 lb bone-in | Whole 4–6 kg / 8.8–13 lb · steaks 250–500 g / 9–18 oz |
| Best cooked | Medium-rare to medium, 54–57 °C / 129–135 °F | Rare to medium-rare, 50–55 °C / 122–131 °F |
| United States | Ribeye · Delmonico | Strip steak · New York strip |
| United Kingdom | Rib-eye · fore rib (bone-in roast) | Sirloin steak (note: not the US sirloin) |
| Argentina | Ojo de bife · bife ancho (bone-in rib steak) | Bife de chorizo · bife angosto (bone-in) |
| Steakhouses that list it | 171 | 142 |
Questions
How do I compare two cuts of beef?
Look at the muscle (how much it works), the fat, the thickness and the best way to cook it. This tool puts the facts of each cut side by side: primal, muscles, steak weight and cooking.
Which cut is more tender?
Generally the muscles that work least: the tenderloin, then the ribeye and the striploin. Cuts from the legs and the diaphragm, like skirt, have more flavor and a coarser grain.
Can I share a comparison?
Yes: the address changes with your choice. Copy the link and anyone who opens it sees the same two cuts.
Where the numbers come from
- Field data: the Steakpedia Field Kitchen, seven years of whole pieces weighed in a working butchery (how we measure). The yield by cut is for members.
- Each fact sheet comes from the cut's own page, with its sources.