Good to know: V isible muscle grain is good for tough cuts. Look for coarse meat grain, with bundles of fibers you can clearly see. This coarse grain is a sign that the meat was once a strong and hardworking muscle, so when cooked low and slow, it will reward you with a succulent and tender braised texture. Brisket is a great example of a tough3. Wagyu Ribeye This comes from the cow’s rib cage area. Not only is it protected there, but it isn’t very active and doesn’t bear any weight as well. This makes it a tender, well-marbled cut of meat surrounded by a layer of fat. As the steak cooks, the fat melts into the muscle and is distributed throughout the meat.
However, one of the most popular steaks is the New York Strip steak and sirloin steak. Although they are very similar and come from a similar area of the cow, there are some differences between a New York Strip vs sirloin. To sum things up, the NY Strip is more tender than sirloin because it is cut from the softer area of the beef.
bR1bcDh. which is better ribeye or striploin
