What is the difference between striploin, ribeye and tenderloin?

Tenderloin is the most tender and mildest in flavour. Ribeye is medium-tender with rich, buttery marbling. Striploin sits in between, with a firm bite and a bold, beefy flavour. All three are premium steak cuts.

Is striploin a tender steak?

Striploin is medium-tender. It is firmer than ribeye and tenderloin but rewards you with a stronger, beefier flavour. Cook it no further than medium and slice against the grain for the most tender result.

Which steak cut is best value in Singapore?

Striploin and ribeye usually offer the best balance of flavour and price. For wagyu-like richness at a lower price, marbled Meltique striploin and ribeye are popular choices. Tenderloin is the most expensive due to its tenderness.

Where can I buy fresh steak in Singapore?

Tasty Food Affair cuts steak in its own butchery and delivers across Singapore in its own refrigerated trucks, with free delivery on orders above S$65.

3 Ways to Use Pork Soft Bone Beyond the Classic Soup

October 20, 2026

What pork soft bone actually is

Pork soft bone is the section of rib where the bone is still partly cartilage rather than fully hardened — typically the lower rib tips and the breastbone area. When cooked long enough, the cartilage softens to a yielding, gelatinous texture that you can eat whole, bone and all. It is rich in collagen, which dissolves into silky gelatin, and it carries a good amount of meat and fat around the cartilage.

Most Singapore households know it as a soup ingredient, where it adds body and a gentle pork sweetness to broth. That is an excellent use, but it sells the cut short. The same collagen and cartilage that make it good in soup make it exceptional in three other preparations.

Way one: braised sticky pork soft bone

Braising is where soft bone shines outside of soup. The long, gentle cooking softens the cartilage completely and reduces the braising liquid into a glossy, sticky glaze that clings to each piece.

Blanch the soft bone in boiling water for three minutes, then drain and rinse. This removes scum and gives a cleaner final dish.
Brown the pieces in a little oil until coloured on all sides.
Add aromatics: ginger, garlic, spring onion, star anise, a cinnamon stick. Then the braising liquid: light and dark soy sauce, Shaoxing wine, a little rock sugar, and water to almost cover.
Simmer covered on low for 60 to 90 minutes, until the cartilage is soft enough to bite through. Then uncover and reduce the liquid until it coats the pieces in a sticky glaze.

The result is a dish where the soft bone is the point, not a flavour afterthought — sticky, rich, and eaten whole.

Way two: deep-fried crispy pork soft bone

A Taiwanese and Japanese izakaya favourite. The contrast between a crisp fried exterior and the soft cartilage within is the whole appeal.

Marinate bite-sized soft bone pieces for at least an hour in soy sauce, grated garlic, grated ginger, a little white pepper, and a splash of rice wine.
Toss the marinated pieces in potato starch (not flour — potato starch gives a lighter, crisper crust that stays crisp longer).
Deep-fry at 170°C for four to five minutes until golden, then rest, then fry a second time at 190°C for 30 to 60 seconds for extra crispness.
Drain, season with salt and white pepper, and serve with lemon. The cartilage inside should be tender enough to eat whole.

Note that for this method the soft bone benefits from a pre-simmer (30 minutes) before marinating if the pieces are large, to ensure the cartilage softens fully before frying.

Way three: grilled or barbecued pork soft bone

Over charcoal or in a hot oven, soft bone takes on a smoky char while staying tender inside, provided it is pre-cooked first.

Simmer the soft bone in lightly seasoned water for 45 to 60 minutes until the cartilage is tender. This is essential — grilling raw soft bone leaves the cartilage tough.
Marinate the pre-cooked pieces in a barbecue glaze: hoisin, honey, soy, garlic, and a little five-spice.
Grill over medium-high heat or roast at 220°C, basting with the glaze, until caramelised and charred at the edges — around eight to ten minutes, turning.

The pre-simmer does the tenderising; the grill does the flavour. Skipping the simmer is the most common mistake and produces chewy, disappointing results.

The principle that unites all three

Pork soft bone always needs time for the cartilage to soften — whether that time comes from braising, a pre-simmer before frying, or a pre-simmer before grilling. Once the cartilage is tender, the cut becomes one of the most rewarding and economical pieces in the pork range. The mistake is treating it like a quick-cooking cut. Give it time and it repays the effort.

Frequently asked questions

Can you eat the cartilage in pork soft bone?

Yes, once it is cooked long enough to soften. Properly braised or simmered soft bone has cartilage tender enough to bite through and eat whole. That soft, gelatinous cartilage is the cut's main appeal.

How long does pork soft bone take to cook?

At least 45 to 90 minutes of gentle simmering or braising to soften the cartilage. Quick cooking leaves it tough. Pressure cooking can reduce this to around 25 to 30 minutes.

Is pork soft bone the same as pork ribs?

It is a specific part of the rib region where the bone is still cartilage rather than hard bone — typically the rib tips and breastbone end. Regular pork ribs have fully formed hard bone you do not eat.

Why is my fried soft bone chewy inside?

The cartilage was not pre-cooked enough before frying. For larger pieces, simmer for 30 minutes before marinating and frying so the cartilage is already tender by the time it goes into the oil.

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