Striploin vs Tenderloin — What's the Difference?
Quick Answer
Striploin (striploin (strip steak)) and Tenderloin (beef tenderloin) are not the same cut: Striploin is loin primal (longissimus dorsi (short loin)); Tenderloin is loin primal (psoas major).
Canonical entities: Striploin · Tenderloin
Side-by-side
| striploin | tenderloin | |
|---|---|---|
| Primal | loin | loin |
| Muscle / location | longissimus dorsi (short loin) | psoas major |
| Character | Leaner than ribeye; the classic strip steak muscle running along the short loin. | Most tender muscle of the loin; center cuts often sold as filet mignon. |
Key differences
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Striploin
Pick Striploin when you want its specific marbling/texture profile: Leaner than ribeye; the classic strip steak muscle running along the short loin.
Tenderloin
Pick Tenderloin when its primal/muscle traits fit the dish: Most tender muscle of the loin; center cuts often sold as filet mignon.
Striploin and Tenderloin are different canonical muscles/primals: Striploin is loin (longissimus dorsi (short loin)); Tenderloin is loin (psoas major).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: striploin (what-is) · tenderloin (what-is) · striploin hub · tenderloin hub