Straight answers
This or that
Two cuts that look alike on the shelf, or two labels that look alike on the box. Each page opens with the deciding difference, then shows the two side by side.
Cut vs cut
Chuck Eye Steak vs Chuck Steak
Same primal, opposite cooking. A chuck eye steak is the ribeye muscle where it runs forward into the chuck, so it marbles like ...
Bavette vs Top Sirloin
Both come from the sirloin, but from different halves, and they eat nothing alike. Bavette is the flap off the bottom sirloin: ...
Lingcod vs Cod
Firmness. Lingcod and Pacific cod are both lean and mild with large flakes, but lingcod is a greenling, not a cod, and its firm...
Picanha vs Top Sirloin
One muscle sits on top of the other. Picanha is the sirloin cap, sold with a fat cap that can be an inch thick before trimming,...
Kampachi vs Hamachi
Fat. Kampachi is the leaner, firmer amberjack, with a cleaner finish; hamachi, Japanese yellowtail (Seriola quinqueradiata), is...
Arctic Char vs Salmon
Thickness and fat. Arctic char is a char, Salvelinus alpinus, with less fat than Atlantic or king salmon, a finer flake and a t...
Picanha vs Tri-Tip
The fat cap, and which end of the sirloin. Picanha is the cap off the top of the sirloin and keeps an inch of fat on its back, ...
New York Strip vs Ribeye
Both are the same long muscle — the longissimus — sampled at different points along the back. Toward the rib it carries more fa...
Flank Steak vs Skirt Steak
Different muscles doing different jobs. Skirt is the diaphragm — it works with every breath the animal takes, which is why it t...
Filet Mignon vs Ribeye
Opposite ends of one trade-off. Filet mignon is the tenderloin — the most tender cut on the animal, and one of the mildest, bec...
Chuck Eye Steak vs Ribeye
The same muscle, one rib further forward. The longissimus does not stop at the rib primal — it keeps running into the chuck, an...