Ribeye vs. Sirloin: Learn About the Different Cuts of Meat

Sirloin steaks come from the sirloin primal cut—the cow’s lower back, beginning at the sixth and last lumbar vertebra and including the hip bone. The sirloin is divided further into the top sirloin, which contains the gluteus medius muscle and is tender enough to cut into boneless sirloin steaks, and the knuckle, also known as the bottom sirloin or bottom butt, which is tougher and usually sold as tri-tip steak, sirloin tips, or ground beef. Steaks with the USDA label “beef top sirloin” come from the tender top butt, whereas steaks simply labeled “sirloin” usually come from the cheaper, leaner bottom butt. This cut of meat is less tender than T-bone steaks and strip steaks.

Ribeye steaks are usually cut from beef ribs nine through eleven in the rib section of a cow. This cut of beef contains several different muscles, the largest of which are the longissimus dorsi (aka eye), a tender muscle also found in the strip steak, and the fattier spinalis dorsi (aka deckle or rib cap), which sits on top of the longissimus dorsi. These cuts of steak have rich marbling, but are also one of the more expensive cuts of beef (like filet mignon). Ribeyes are very similar to the prime rib, which is what you get if, instead of slicing through the ribs after they’re cooked, you leave them together as one big roast, anywhere from two to six ribs wide.

Whether for a special occasion or simply a weeknight dinner, it can be hard to choose the right type of steak. Both sirloin and ribeye are flavorful steak cuts that come from the back of a cow. Both become more tender when cooked over high heat, making them good choices to broil, pop on the grill, or sear in a cast-iron skillet. However, there are some differences between both of these popular steakhouse cuts.

• Fat content: Top sirloin steaks are a leaner (or ‘skinnier’) piece of meat coming from a part of the gluteal muscle that the cow uses often. When sirloin is cut, the connective tissue of the area is cut away to yield an all-lean-meat fillet. Ribeye comes from an area of the cow that doesn’t get much exercise (the ribs), giving it a network of thin fat marbling that gives it a tender texture and a rich, beef flavor. In fact, ribeye has such a high-fat content that it’s the part of the carcass USDA inspectors check out when grading meat since it serves as a good indicator of how well marbled the cow is.
• Tenderness: Ribeye is one of the most tender steak cuts with a delicious, beefy flavor, and usually does not need marinating. Chewy sirloin steaks will benefit from soaking in a marinade prior to cooking to break down some of the toughness.
• Cost: Though it depends on the cut and the source, ribeye is generally more expensive than sirloin due to its texture, marbling, and availability. Fancy steakhouses will charge a huge markup for a freshly prepared ribeye steak. Sirloin is generally more affordable both at restaurants and in the grocery store.
• Preparation: Ribeye already has a rich flavor on its own, so you can prepare it very simply with some seasoning and light grilling. However, sirloin cuts are often incorporated into other beef recipes such as hamburgers, kabobs, chili, and tacos.

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