Comparison Between American Ribeye & Striploin Washugyu


     With a variety of steak cuts to choose from, how do you know which one is the best? To be fair, it isn’t about which cut is better than the other, but what your personal preference is when it comes to flavor, fat, and texture.

     An excellent steak cut is the Ribeye, also known as the ‘cowboy’ steak in the U.S, which is best known for its rich marbling appearance and evenly fatty distribution. This cut comes from the rib of the cow, where the rib cage is not used much for movement and the weight isn’t too heavy, making it well-marbled and tender. A secret to cooking a good Ribeye is to quickly sear it at high heat (pan/grill) to seal and then move to a lower heat to continue cooking and release all of it’ juicy, tender, and flavorful quality for many to savor and enjoy.

     The perfect middle ground between the tenderloin and ribeye is the striploin steak cut. With its still juicy and ‘beefy’ flavor, it gives hungry eaters a melt-in-your-mouth experience. Due to its lower fat content, this cut is perfect for grilling! Best to cook it quickly over high heat.

     But how can we tell them apart? Compared to the ribeye, the ribeye steak cut has a more even distribution of marbling, where the striploin cut has the fat along the edges of the cut, crisping up when cooked thoroughly.