Side by side
StriploinFlank
Tenderness
84
54
Marbling
78
66
Umami
80
86
Price
86
60
Striploin
New York strip · contre-filet · faux-filet
A single long muscle running along the spine, with a fat cap on one side only. That asymmetry gives it a definite grain and means the order you sear it in changes how it tastes.
54–60°CMedium rare to medium
A fat cap of at least 5mm, evenly attached along the length, cooks far juicier than a trimmed one.
Flank
Bavette · vacío · Flanksteak
Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
High heat, briefMedium
The grain should run clearly in one direction, and the silverskin should already be trimmed away.
Which one to buy
- Better forStriploin : Flank
- SteakStriploin90 : —
- GrillingAbout the same85 : 88
- RoastingStriploin60 : —
- Stir-fryFlank— : 70
- FajitasFlank— : 65
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.