Steaks
Ribeye or Striploin: Which to Choose for Your Menu
Where each cut comes from, marbling, how they behave on the grill, how many portions a cut gives and when ribeye pays off better than striploin.
MYASYA team3 min readupdated
Where each cut comes from
Both come from the back, but from different sections. Ribeye is cut from the rib section. It's several muscles: the central «eye» with fat inside and the «cap» along the edge, the most tender part. Between them runs a seam of fat that gives the juiciness.
Striploin is the loin section, right behind the ribs. It's one solid muscle with an even grain and a fat cap along the edge. That's why striploin cuts into identical steaks from the first to the last.
Fat and flavour
Where the fat is
- Ribeye
- Fine streaks inside the muscle
- Striploin
- Mostly as a cap along the edge
Texture
- Ribeye
- Soft, the cap more tender than the centre
- Striploin
- Firm, springy
Flavour
- Ribeye
- Creamy, juicy
- Striploin
- Distinctly beefy
Who likes it
- Ribeye
- Fans of a juicy steak
- Striploin
- Those who find ribeye too fatty
The producer matters too. Astra Foods: Nelore breed fed 70 % grass and 30 % grain: the meat is usually leaner, with a clean beef flavour. Frigon: more marbled thanks to Angus crossbreeding, and its cuts are larger.
How they behave on the grill
- Ribeye forgives mistakes. Thanks to the fat it stays juicy even at medium and holds heat longer on the plate.
- Striploin likes medium rare. The lean muscle loses moisture fast, so exact timing and resting matter more here.
- Score the striploin fat cap before cooking, or the steak will curl and cook unevenly.
- Thaw both slowly, in the fridge, without taking them out of the vacuum bag.
At what temperature to pull each cut: the doneness table.Doneness guide →
What ribeye is, which part of the carcass it comes from and how Astra Foods and Frigon differ.Read →
How many portions per cut
We calculate like this: cut weight minus trimming (about 10 % for ribeye and 15 % for striploin with its fat cap), divided by a 250-300 g portion. The real yield depends on how your kitchen trims the meat.
Astra ribeye
- Cut weight
- 1.2-1.5 kg
- Portions of 250-300 g
- ≈ 4-5
Frigon ribeye
- Cut weight
- up to 3 kg
- Portions of 250-300 g
- ≈ 9-10
Astra striploin
- Cut weight
- 4.5-5.5 kg
- Portions of 250-300 g
- ≈ 13-18
Frigon striploin
- Cut weight
- 3.5-4 kg
- Portions of 250-300 g
- ≈ 10-13
To compare cost, divide the price per kilo by the number of portions per kilo. The catalogue has today's prices for both producers. Compare producers as well as cuts: the price ratio differs between them.
What to choose
When to choose ribeye
- The menu is built around steaks, and guests are ready to pay for marbling.
- The kitchen often serves medium and above, and ribeye won't dry out.
- You need a menu flagship with a high margin.
When to choose striploin
- Identical portions matter: banquets, set menus, delivery.
- Guests ask for a leaner steak.
- You need to hold food cost without taking steak off the menu.
Both cuts arrive frozen, vacuum-packed, at −18 °C. You can keep a working stock in the freezer and not depend on the delivery schedule.
Astra and Frigon ribeye and striploin: today's prices, cut weight, minimum order 5 kg.Steaks in the catalogue →
