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BEEF · Cut · Compare

Striploin vs Short plate

Two cuts people weigh at the counter — fat, cook method and price meters side by side, including lamb shoulder versus breast.

Side by side

StriploinShort plate
Tenderness 84 58
Marbling 78 80
Umami 80 88
Price 86 64
Striploin
JoeSmack · Public domain

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.

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Short plate
Tim1965 · CC BY-SA 4.0

Short plate

Short rib · plat de côtes · costillar

The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.

High heatCrisp outside, soft inside

Look for a cross-section where fat and lean stack in clear layers rather than one thick fat seam.

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Which one to buy

  • Better forStriploin : Short plate
  • SteakStriploin90 : —
  • GrillingShort plate85 : 95
  • RoastingStriploin60 : —
  • BraisingShort plate— : 50

Other comparisons

→Chuck vs Brisket→Chuck vs Shank→Chuck vs Head & cheek→Ribeye vs Striploin→Ribeye vs Short plate→Ribeye vs Sirloin→Striploin vs Sirloin→Striploin vs Flank

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.