This is it, the moment you have been waiting for, the heavyweight showdown of the steak world. The contenders vying for the title are the striploin, ribeye, and the sirloin steak. Lets, begin the battle by discussing what these cuts of meat are and how they are different.
Striploin is fabricated from the hindquarter which is sliced from the lumbosacral junction to the ventral part of the flank. Striploin is cut from the center of this region, giving you more value for your money. Striploin steak is one of the more popular steaks because it is filled with flavor and nearly as tender as the fillet. Furthermore, it has a notable strip of fat running along the length of the steak which enables it to stay succulent while cooking.
The Ribeye is sliced below the front portion of the backbone and the top of the rib primal. The standing rib roast also comes from this part of the animal and is used mainly for support. The ribeye is usually left boneless, but when the bone is left in it is termed a rib steak.
Sirloin steaks are sliced from the rear end of the striploin, found near the spine, spanning from the ribs to the bottom. This is the same region where the T-Bone is sliced from. Sirloin cuts are one of the leanest cuts of beef, with a high protein to low-fat ratio. Originating from muscles that are sedentary, sirloin steaks have significantly less fat and connective tissue producing distinctly tender and juicy steak.
What Are Their Differences?
I think we all can agree, all three of these steaks are extremely delicious despite their notable differences. Besides being primal cuts of beef, the primary difference rests on the fat content which greatly affects its flavour. For example, even though the flavour of sirloin is unique, is not as rich nor does it have the tenderness of the ribeye due to its low proportion of fat.
Striploin steaks are praised for having a subtle texture with a rich, buttery flavor. Similar to the sirloin, striploin steaks do not contain large amounts of marbling like ribeyes do, however they do possess more fat than sirloin, which means their flavor is remarkably succulent. Furthermore, the muscle striploin steaks are made of is identical to the muscle that comprises ribeye steaks.
The ribeye has the highest fat content of all three steaks making the taste significantly different than the sirloin or striploin steak. Superior marbling within the meat fills this cut with succulent flavor and allows it to stay oh so tender during cooking the cooking process.
Deciding which steak wins the heavyweight championship falls on you. Whether you love a delectably juicy ribeye, a flavour-packed tender strip loin, or the wholesome flavour of the sirloin steak it is up to you to choose the heavyweight champion.