Complete Beef Cuts Guide: Ribeye, Sirloin, Tenderloin & Every Cut Explained

Standing at a butcher’s counter or scrolling through a meat delivery site can feel overwhelming. What’s the difference between a ribeye and a striploin? Why does one steak cost more than another? Each beef cut comes from a distinct part of the cow, bringing its own flavor, texture, and ideal cooking method. This guide breaks it all down—cut by cut—with straight answers and practical cooking suggestions. Whether you’re grilling, slow-cooking, or pan-searing, knowing your cuts ensures every dish hits the mark.

Primal Cuts: The Starting Point

There are eight primal cuts of beef:

Chuck
Rib
Loin
Round
Brisket
Shank
Plate
Flank

From these main sections, butchers carve out all the familiar retail cuts. Let’s walk through the most popular and widely used cuts across those primals.

Popular Cuts and What They’re Good For

1. Ribeye

Where It’s From: Rib section, ribs 6 to 12
Texture: Exceptionally tender with heavy marbling
Cooking Style: High heat—ideal for grilling or pan-searing
Flavor: Rich, buttery, and beef-forward

This cut is prized for its marbling, which melts into the meat during cooking. Whether it’s a bone-in cowboy steak or a boneless ribeye, it’s a standout for steak lovers. For best results, sear quickly over high heat and finish in the oven if needed.

Tip: If you’re exploring dry-aged vs. wet-aged beef, ribeye is often the showcase cut for both. Dry aging deepens flavor and brings out umami notes.

2. Sirloin

Where It’s From: Rear back portion of the loin
Texture: Leaner, with a firmer chew than ribeye
Cooking Style: Grilling, stir-frying, or slicing into strips
Flavor: Clean and meaty

Split into top sirloin and bottom sirloin, the top sirloin is more tender and better for steaks, while the bottom section is often used for kebabs or roast slices. If you’re cooking for a crowd, sirloin steaks offer a budget-friendly option with dependable results.

Tip: Our article, “How to Cook Every Beef Cut Perfectly”, will walk through sirloin’s variations and how to prep it for different cuisines, including local Singapore satay or Western-style BBQ.

3. Tenderloin (Filet Mignon)

Where It’s From: Inner portion of the short loin
Texture: The softest, most delicate muscle
Cooking Style: High heat, short cook—pan-seared or broiled
Flavor: Mild, slightly sweet

The tenderloin is about finesse. It’s lean, so it cooks fast and doesn’t need long on the heat. The prized filet mignon comes from the tip of the tenderloin. While it lacks the fattiness of ribeye, its buttery texture wins fans worldwide.

Tip: Serve it with a rich sauce—like peppercorn cream or red wine jus—to complement its subtle taste. Great for date nights or special occasions.

4. T-Bone and Porterhouse

Where It’s From: Short loin
Texture: Two-textured—tenderloin on one side, striploin on the other
Cooking Style: Best grilled or broiled
Flavor: Bold and beefy

Porterhouse steaks contain a larger section of tenderloin than T-bones. Both are ideal for serious meat lovers, offering two steaks in one. You’ll often see them served as a sharing platter at steakhouses.

Tip: Because they include both tenderloin and strip, these steaks benefit from reverse searing—starting low and finishing hot.

5. Striploin (New York Strip)

Where It’s From: Loin, just behind the ribs
Texture: Firm and juicy with good marbling
Cooking Style: Pan-sear, grill, or sous-vide
Flavor: Balanced, with a satisfying beef punch

Often the go-to for diners who want less fat than ribeye but more texture than tenderloin. It cooks evenly and holds up well to dry rubs or marinades.

Tip: Our feature on “Grain-fed vs. Grass-fed Beef” will showcase how the type of feed affects marbling and flavor in cuts like striploin.

6. Flank Steak

Where It’s From: Lower abdominal area
Texture: Lean, long grain fibers
Cooking Style: Fast and hot—grill, sear, broil
Flavor: Bold and hearty

Popular in Asian dishes like stir-fry and also great for tacos. Slice against the grain to reduce chewiness.

Tip: Excellent when marinated in soy, garlic, and sesame oil. Learn more in our article “How to Slice Beef the Right Way (and Why It Matters)”.

7. Skirt Steak

Where It’s From: Plate section
Texture: Coarse, loose grain
Cooking Style: Flash-seared, best rare to medium-rare
Flavor: Deeply savory, almost gamey

Often used in fajitas or yakiniku. Needs tender care—overcooking turns it rubbery.

Tip: Marinate well and serve with bold condiments. Ideal for flavor-packed tacos.

8. Brisket

Where It’s From: Breast section
Texture: Dense, collagen-rich
Cooking Style: Long, slow cooking—braise or smoke
Flavor: Intensely beefy, fatty

A barbecue classic. The flat cut slices cleanly, while the point is fattier and more flavorful.

Tip: Suited for low and slow Singapore-style stews, or as smoked brisket for Western BBQ.

9. Chuck

Where It’s From: Shoulder
Texture: Tough with connective tissue
Cooking Style: Braising, slow roasting, or pressure cooking
Flavor: Meaty and rich

Used for pot roast, beef rendang, or ground beef. It’s economical and versatile.

Tip: Ideal for “Best Cuts for Hotpot, Satay, and Local Dishes”, where slow cooking or slicing thin adds tenderness.

10. Round Steak

Where It’s From: Rear leg
Texture: Lean, dense
Cooking Style: Braise, sous-vide, roast
Flavor: Subtle and clean

Common in roast beef and jerky. Needs moisture to prevent dryness.

11. Shank

Where It’s From: Lower leg
Texture: Extremely tough, full of connective tissue
Cooking Style: Slow braising or pressure cooking
Flavor: Deep and bone-rich

Excellent for bone broth or osso buco. Collagen breaks down into gelatin.

12. Short Ribs

Where It’s From: Chuck or plate
Texture: Meaty and fatty
Cooking Style: Braise, smoke, or stew
Flavor: Deep and savory

A must for Korean-style galbi or Western braised short ribs.

13. Hanger Steak

Where It’s From: Diaphragm area
Texture: Coarse but tender
Cooking Style: Grill or pan-sear
Flavor: Intense, beefy

Popular in bistros. Rarely found in large retail chains.

14. Tri-Tip

Where It’s From: Bottom sirloin
Texture: Juicy with moderate marbling
Cooking Style: Grill or roast whole, then slice
Flavor: Earthy, beefy

Slicing against the grain matters here. Pairs well with dry rubs.

15. Flat Iron

Where It’s From: Top blade of the chuck
Texture: Surprisingly tender, fine grain
Cooking Style: Pan-sear, grill, sous-vide
Flavor: Balanced and buttery

Second only to tenderloin in tenderness, at a better price point.

Cooking Styles by Cut

Understanding cooking methods improves your outcome significantly. Our article, “How to Cook Every Beef Cut Perfectly”, will detail temperature targets and seasoning tips by cut.

Cut	Cook Style
Ribeye	Grill or pan-sear
Tenderloin	Quick sear, rare to medium
Sirloin	Grill or stir-fry
Flank & Skirt	Marinate and sear fast
Brisket	Braise or smoke slowly
Chuck	Braise or stew
Round	Roast or sous-vide

This breakdown allows shoppers and cooks to select cuts confidently, knowing what each is best suited for and how to treat it. Whether preparing a weekday stir-fry or a weekend steak dinner, understanding beef cuts brings better results to the plate—and helps avoid overpaying for the wrong cut.

Swiss Butchery