Side by side
StriploinSirloin
Tenderness
84
76
Marbling
78
70
Umami
80
84
Price
86
78
Striploin
New York strip · contre-filet · faux-filet
A single long muscle running along the spine, with a fat cap on one side only. That asymmetry gives it a definite grain and means the order you sear it in changes how it tastes.
54–60°CMedium rare to medium
A fat cap of at least 5mm, evenly attached along the length, cooks far juicier than a trimmed one.
Sirloin
Rump · rumsteck · culotte
Where the loin ends and the hip begins. The grain coarsens slightly compared with the striploin, and in exchange the beef flavour deepens — which is why many people prefer it as a steak.
54°CMedium rare
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Which one to buy
- Better forStriploin : Sirloin
- SteakAbout the same90 : 92
- GrillingAbout the same85 : 80
- RoastingStriploin60 : —
- Roast beefSirloin— : 55
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.