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BEEF · Cut · Compare

Striploin vs Short plate

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

StriploinShort plate
Tenderness 84 58
Marbling 78 80
Umami 80 88
Price 86 64
Striploin
JoeSmack · Public domain

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.

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Short plate
Tim1965 · CC BY-SA 4.0

Short plate

Short rib · plat de côtes · costillar

The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.

High heatCrisp outside, soft inside

Look for a cross-section where fat and lean stack in clear layers rather than one thick fat seam.

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Which one to buy

  • Better forStriploin : Short plate
  • SteakStriploin90 : —
  • GrillingShort plate85 : 95
  • RoastingStriploin60 : —
  • BraisingShort plate— : 50

Other comparisons

→Chuck vs Brisket→Chuck vs Shank→Chuck vs Head & cheek→Ribeye vs Striploin→Ribeye vs Short plate→Ribeye vs Sirloin→Striploin vs Sirloin→Striploin vs Flank

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.