Side by side
SirloinShort plate
Tenderness
76
58
Marbling
70
80
Umami
84
88
Price
78
64
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.
54°CMedium rare
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
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.
Which one to buy
- Better forSirloin : Short plate
- SteakSirloin92 : —
- GrillingShort plate80 : 95
- Roast beefSirloin55 : —
- BraisingShort plate— : 50
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.