Side by side
Ribeye
Rib roast · entrecôte · côte de bœuf
The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any carcass appears.
The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.
Sirloin
Rump · rumsteck · culotte
Where the loin ends and the hip begins. The grain coarsens slightly compared with the striploin, and in exchange the beef flavour deepens — which is why many people prefer it as a steak.
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Which one to buy
- Better forRibeye : Sirloin
- GrillingRibeye95 : 80
- SteakAbout the same88 : 92
- Hot potRibeye40 : —
- Roast beefSirloin— : 55
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.