Is The Rib-eye Or New York A Better Cut?

A steer is a large animal, containing hundreds of pounds of usable beef. Some cuts are tough and full of gristle, while others are exceptionally tender. The very best and tenderest cuts of all are usually reserved for steaks. The tenderest is the fillet, or tenderloin, with the rib-eye and New York strip close behind.

Beef and Tenderness

The tenderness of a piece of beef is directly related to its location on the steer. Muscles that are used regularly during the animal's life tend to be very tough, and high in connective tissue. These include the leg or shank portions, the heart, and the shoulder chuck. Muscles that receive relatively little use remain tender and are well suited to broiling or grilling. The rib portion and loin of a steer are muscles that see little use, and are correspondingly attractive choices for steaks or a superior roast.

About the Rib-eye

The rib-eye is the same cut of beef that produces prime rib or standing rib roasts. The rib-eye is the center portion of muscle from the rib roast, with the bone and some of the outer fat and muscle removed. It's one of the tenderest pieces of beef you'll find, and commands a correspondingly high price. Rib-eye is especially notable for the large and plentiful streaks of fat running through it. This fat, referred to as "marbling," keeps the meat moist and rich during cooking.

The New York Strip

The New York cut is a portion of the steer's loin, running along the side of the spine and above the chine bones. It's located directly above the tenderloin, on the opposite side of the bone, and forms the larger side of a T-bone or porterhouse steak. Most of the fat on a New York is located in a heavy cap on the upper edge. It isn't as well marbled as a rib-eye, but is still well marbled and very tender compared to other cuts. It is usually cut for steaks, but is also occasionally used as a superior beef roast for special occasions.

Which Is Better?

There's no single answer to which of these cuts is better. Each is a premium cut, and steaks or roasts cut from the rib-eye or the New York strip are among the tenderest and most flavorful available. The rib-eye has a slightly softer, tenderer texture, but some diners find a New York cut to have a more satisfying mouth feel, or "chew." The New York is the leaner of the two cuts, which is an advantage in some cases. At bottom, the choice comes down to personal preference. Either cut is an outstanding piece of beef.