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)
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- Striploin or Ribeye meat⋯⋯300～500g
- Olive oil⋯⋯1 tablespoon
- The Meat Guy's "steak spice"(or salt and black pepper)⋯⋯1 tablespoon
- Preparation
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- 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
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- Meat juice from the roasted beef
- Onion (grated)⋯⋯3-4 tablespoon
- Soy sauce⋯⋯2 tablespoon
- Sugar⋯⋯1 tablespoon
- Honey⋯⋯1 tablespoon
- Preparation
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- 1. Collect the juices from the roast beef and put the juice into a small pan. Add all the ingredients into the pan, stir well and boil.
- 2. Taste the gravy, and remove it from the heat when at your desired thickness.
- 3. Allow the gravy to cool and serve with cut roast beef.
Cooking fine "striploin" and "ribeye" is a feast that makes everyone happy at the dinner table. We hope you try our recipe!
RECIPE INGREDINTS
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Grass-Fed Beef Striploin Block (1kg)￥4,980 (txInc)The ever popular striploin in a 1 kg block. This is one of our most popular items. (Chilled)
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Grass-Fed Beef Cube Roll / Rib Roast (800g Block)￥4,980 (txInc)A practical sized roast for the Japanese oven. 800g. (Chilled)
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The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
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Grass-Fed Beef One Pound Ribeye Steak (Over 450g!)￥3,610 (txInc)Just when you thought our steaks couldn't get any bigger!
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Grass-Fed Beef Rump/Top Sirloin Steak (250g)￥1,690 (txInc)The cut from the "Top Sirloin" or "Rump". This is a great value. (Frozen)
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The Meat Guy's recommended products
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Grass-Fed Beef Striploin/Sirloin Steak 270g￥1,790 (txInc)The same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor with more leanness. (Frozen)
※Note that it may take about 1 week till dispatch due to an extreme number of orders. Thank you for understanding.
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Grass-Fed Beef Ribeye Steak (270g)￥1,790 (txInc)One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. (Frozen)
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The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
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USDA Choice Ribeye Steak (350g)￥4,290 (txInc)Out of stockThese steaks are cut huge-iliciously at 350grams. This is USDA Choice, some of the best beef in Japan! (Frozen)
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