A guide to the difference between striploin and ribeye

last update date 2023-09-19 | release date 2018-06-29

WHAT’S THE DIFFERENCE? THE CHARACTERISTICS OF “STRIPLOIN” AND “RIBEYE”

“Striploin” and “Ribeye” are popular meat cuts. Both are famous names but most people might not know the difference. Today we’ll be introducing the characteristics of “Striploin” and “Ribeye”.

LOVED WITH DIFFERENT NICKNAMES, THE RIBEYE

In Japan, "loin" is frequently referred to the section of the meat from the shoulder to the hip of the cow (ex. chuck, ribeye, striploin, etc.) Among them, "ribeye" is a high-grade meat with plenty of marbles. In other countries, it’s called “ribloin”, in the US, it’s known as “ribeye roll” and “cube roll” in Australia.

Ribeye of a well-grown cow is finely marbled and fat is evenly distributed throughout the meat. When well-marbled meat is cooked, the juicy delicious beef flavor spreads throughout your mouth. We recommend dishes such as steak, Korean barbecue, and roast beef to enjoy to the beef flavor itself.

THE VERY VERSATILE STRIPLOIN

"Striploin" is the best of everything condensed together with the taste of red meat and juicy fat. "Loin" literally means the meat below the rib cage, but this cut is a part just above the round. 　　　　　　

Steak of course, is grilling the surface of the meat to make it into a sear, and using the round roast to make roast beef - the “striploin” delicious and compatible to any kind of cooking method.

THE RECIPE TO COOK DELICIOUS “ROAST BEEF” WITH STRIPLOIN AND RIBEYE

"Striploin" and "ribeye" are beef cuts that people can fully enjoy the taste of the meat itself and are just the right beef cuts to cook delicious roast beef. First, let's take a look at each characteristic.

Striploin

The characteristics of roast beef made with "striploin" is that you can enjoy the flavor of meat to the best. Especially imported beef, which is less likely to become firm even if it is cold, because it is low in fat. It is perfect for roast beef.

Ribeye

When cooking roast beef with "ribeye", imported beef with little fat is suitable. The amount of fat depends on the country it was produced in. American beef has the least, Australian beef has somewhat more and New Zealand beef lies just between them.

"ROAST BEEF" USING STRIPLOIN OR RIBEYE

Ingredients (Servings for 3-5 people)

Striploin or Ribeye meat⋯⋯300～500g
Olive oil⋯⋯1 tablespoon
The Meat Guy's "steak spice"(or salt and black pepper)⋯⋯1 tablespoon

Preparation

1. If the meat is frozen, thaw the meat inside the refrigerator for an entire night and using kitchen paper, wipe away moisture.
2. Leave the meat 2-3 hours to room temperature.
3. Using kitchen paper, again wipe away moisture and rub olive oil and steak spice on the surface of the meat.
4. Preheat your oven to 190℃ and place the meat in a pan in a way that the fat is facing upwards. The cooking time depends on the oven’s power and meat's size, so after roasting the meat in the oven for 20 minutes, with a meat thermometer, check the center of the meat’s temperature. If the meat's internal was not 50℃ yet, add another 10 minutes of roasting time.
5. Once the center of the meat’s temperature reaches 50℃, then turn off the oven and rest the meat for another 15 minutes in the oven. When the center of the meat is 62℃, the roast beef is all ready to go!
6. The meat juice will flow out when the meat is cut hot. Let the meat rest for a bit, then cut it. Try the gravy sauce with the juice from the roast beef!

A HOUSE FAVOURITE: EASY-PEEZY GRAVY MADE WITH MEAT JUICE

Gravy is a sauce made from juice of the meat. Let’s make a flavorful sauce for roast beef.

Ingredients

Meat juice from the roasted beef
Onion (grated)⋯⋯3-4 tablespoon
Soy sauce⋯⋯2 tablespoon
Sugar⋯⋯1 tablespoon
Honey⋯⋯1 tablespoon