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BEEF · Cut · Compare

Ribeye vs Short plate

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

Side by side

RibeyeShort plate
Tenderness 88 58
Marbling 94 80
Umami 82 88
Price 90 64
Ribeye
JoeSmack · Public domain

Ribeye

Rib roast · entrecôte · côte de bœuf

The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any carcass appears.

54–57°CMedium rare

The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.

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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 forRibeye : Short plate
  • GrillingAbout the same95 : 95
  • SteakRibeye88 : —
  • Hot potRibeye40 : —
  • BraisingShort plate— : 50

Other comparisons

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

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.