Sirloin and rib-eye steak difference:

One, the parts are different

Rib-eye steak, that is, the rib-eye meat, specifically refers to the two sides of the back of the cow flanked by the front of the part, belongs to the beef among the more upscale parts.

Sirloin steak, sirloin steak is more famous, is a more classic part of beef, sirloin meat belongs to the cattle spine part of the beef.

Two, different appearance.

Rib-eye steak after a fine division, it looks like the appearance of the quadrilateral arc-shaped, with marbling patterns, in the back of the cattle spine between the seventh and tenth ribs of beef, because the shape is a little bit like the eye, so it is called eye meat, with which to do the steak is known as rib-eye steak.

The outer edge of a sirloin steak has a ring of white meat ribbing.

Third, the taste is different:

Rib-eye steak has a higher fat content, and the meat is more delicate, the texture tastes smoother, and is more suitable for shabu-shabu fat beef, but also can be made into steak.

The sirloin steak is most suitable for steak frying and grilling to eat, you can not have to fry too ripe, taste better, overall, the meat is more hard, very chewy, especially for young people.