Anonymous asked in Food & DrinkOther - Food & Drink · 1 decade ago

What exactly is the difference between Rib Eye, Porterhouse, Tenderloin, Sirloin, etc. steaks?

5 Answers

  • 1 decade ago
    Favorite Answer

    Cuts differ among countries; American and British cows are "divided" in different ways, so a cut in one country would be different in the next. That said, let's look at the American cuts (since that's what you're going for). Please reference the link below to see a diagram of the American cow for butchering.

    * Chuck — one of the most common sources for hamburgers/ground beef

    * Rib — short ribs, rib eye steak.

    * Short loin — from which porterhouse steaks are cut.

    * Sirloin — less tender than short loin, but more flavorful.

    o Tenderloin — the most tender, from which filet mignon is served.

    o Top sirloin

    o Bottom sirloin

    * Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.

    * Brisket — often associated with barbecue beef brisket.

    * Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.

    * Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.

    * Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

  • 5 years ago

    This Site Might Help You.


    What exactly is the difference between Rib Eye, Porterhouse, Tenderloin, Sirloin, etc. steaks?

    Source(s): difference rib eye porterhouse tenderloin sirloin steaks:
  • nappa
    Lv 7
    1 decade ago

    the rib eye comes from the front half and is called rib steak which has bone in or rib eye which is boneless, same cut of meat differant name because of bone removed. very good with lots of marble.

    porterhouse from the hind half with bone in and tenderloin on other side of bone, take bone out and it's a new york strip, t- bone same but smaller tenderloin. tenderloin itslef lies right under the back bone as is the most tender steak on the cow, because there is no movement of any part of it, therefore it lies there doing nothing, all 3 are very good.

    sirloin comes from the hip and is the most unpredictable piece of meat, sometimes very tender other times not,it is right above the rump section.

    If you take the bones out of the meat the name changes but not the tatse.

    brisket is best of cooked with cabbage or cooked and shreded ( pulls apart after cooking easy ) flank is good grilled or baked and taste is good, but dry ( no fat on it )

    all round meat is from the rump and very good if cooked right, baking is best , eye round, sirloin tip , bottom round and top round which is where the london broil comes from, all these baked are very tender, but also dry so need moisture cooked with it.

    chuck meat also good but only if baked also, has more fat and juice but has a stringy taste.

    it all depends on what tatse you have as to what you would like. if a steak can't go wrong with porter/t bone. tenderloin and rib eye or bone in rib steak.

    Source(s): meat manager
  • 1 decade ago

    The difference is where it comes from on the cow

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  • Sam
    Lv 5
    1 decade ago
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