The steaksthat are most commonly seen and enjoyed in Singapore are the Primary Cut steaks - Striploin, Ribeye and Tenderloin.
Striploin
Other names for the Striploininclude Strip, New York Strip, Sirloin Steak or Club Steak.The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work.
Ribeye
Other names for theRibeyeincludeScotch fillet – is known for its rich, buttery flavourand tender texture. They come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Tenderloin
Other namesforTenderloininclude Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf.
A long, narrow, and lean muscle located within the Loin. This muscles do not get much exercise, it's the most tender cut of beef.
Flavour & Tenderness
Now let’s compare the three cuts to one another. Of the three steaks, the Tenderloin is the most tender and least flavourful.
Ribeyeisless tender compared to theTenderloin but more tender compared to the Striploin.The Ribeye is alsothe most flavourful among the 3 cuts.
Striploin is slightly lesstender and less flavourful,compared to the Ribeye. Butif you are looking for the beefy flavour in your steak, striploin is your best bet.
Having said that, all 3 cuts make wonderful and delicious steaks!
Cost Analysis
The Striploin and Ribeye steaks are usually similarly priced and the Tenderloin is usually the most expensive cut as it is prized for it's tenderness.
More on steaks!
T-Bone Steak & Porterhouse Steak
The main bone running in between the Tenderloin and Striploin muscles is the “T-Bone”. If the cut is made cross-wise, cutting through the bone, then you will get a T-Bone or Porterhouse steak (the latter cut from the back end where there is a larger portion of Tenderloin).
