Striploin VS Ribeye VS Tenderloin

The steaks that are most commonly seen and enjoyed in Singapore are the Primary Cut steaks - Striploin, Ribeye and Tenderloin.


Other names for the Striploin include Strip, New York Strip, Sirloin Steak or Club Steak. The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work.
Beef Striploin Steak


Other names for the Ribeye include Scotch fillet – is known for its rich, buttery flavour and tender texture. They come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Beef Ribeye Steak


Other names for Tenderloin include Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. 
A long, narrow, and lean muscle located within the Loin. This muscles do not get much exercise, it's the most tender cut of beef.
Tenderloin Steak

Flavour & Tenderness

Now let’s compare the three cuts to one another. Of the three steaks, the Tenderloin is the most tender and least flavourful.

Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts. 

Striploin is slightly less tender and less flavourful, compared to the Ribeye. But if you are looking for the beefy flavour in your steak, striploin is your best bet. 

Having said that, all 3 cuts make wonderful and delicious steaks! 

Cost Analysis

The Striploin and Ribeye steaks are usually similarly priced and the Tenderloin is usually the most expensive cut as it is prized for it's tenderness.

Don't forget to check out our range of steaks! 

More on steaks!

T-Bone Steak & Porterhouse Steak

The main bone running in between the Tenderloin and Striploin muscles is the “T-Bone”. If the cut is made cross-wise, cutting through the bone, then you will get a T-Bone or Porterhouse steak (the latter cut from the back end where there is a larger portion of Tenderloin).

 In other words, a T-Bone steak is made up of a piece of Tenderloin and a piece of Striploin connected to each other by a bone.

Porterhouse Steak