Striploin vs. Tenderloin — What's the Difference?

Versatile in cooking methods, from grilling to broiling.

Features minimal fat and is highly lean.

A beef cut from the short loin that is flavorful and slightly tough.

Often more expensive, reflecting its premium quality.

Known for its fat marbling that enhances taste.

The most tender beef cut, located along the spine.

Suitable for steak lovers who appreciate a chew.

Ideal for delicate cooking to preserve tenderness.

Offers a balance between cost and quality.

Used for luxurious dishes like filet mignon.

Beef tenderloin

The tenderest part of a loin of beef, pork, or similar cut of meat.

A city district notorious for vice and graft.

The tenderest part of a loin of meat, especially of pork or beef.

A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.

A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles.

In New York City, the region which is the center of the night life of fashionable amusement, including the majority of the theaters, etc., centering on Broadway. The term orig. designates the old twenty-ninth police precinct, in this region, which afforded the police great opportunities for profit through conniving at vice and lawbreaking, one captain being reported to have said on being transferred there that whereas he had been eating chuck steak he would now eat tenderlion. Hence, in some other cities, a district largely devoted to night amusement, or, sometimes, to vice.

A city district known for its vice and high crime rate

The tender meat of the loin muscle on each side of the vertebral column

While both can be grilled or roasted, tenderloin requires more careful cooking to prevent drying out due to its lower fat content.

Striploin is best used for steaks and roasts, where its flavor and slight toughness are appreciated.

Tenderloin is leaner and thus could be considered healthier, especially for those monitoring fat intake.

Cooking time varies by method, but it generally requires longer cooking times than tenderloin to break down the fat and tenderize the meat.

Tenderloin servings may be smaller due to its richness and cost, whereas striploin portions can be more generous.

Both can be grilled, but striploin is more forgiving and better suited for traditional high-heat grilling.

Marinating or using a rub can enhance its flavor, along with careful searing to develop a crust.

Yes, but adjustments in cooking time and method may be necessary due to differences in fat content and tenderness.

Tenderloin is high in protein and low in fat, making it a good choice for a lean diet.

Tenderloin is more expensive due to its unparalleled tenderness, lean meat, and status as a premium cut.

Its balance of flavor, fat content, and texture makes striploin a popular choice among steak enthusiasts.

The higher fat content in striploin contributes to its richer flavor compared to the leaner tenderloin.

Full-bodied red wines, such as Cabernet Sauvignon or Malbec, pair well with the rich flavors of striploin.

Tenderloin is best cooked to medium-rare or medium, checked with a meat thermometer to ensure it doesn't overcook.

Yes, tenderloin is excellent for roasting, especially when cooked to medium-rare to preserve its tenderness.