[westopher]

Strip and rib are on par in terms of awesome IMO, but the strip is a little more fickle for the quality of butchery. Big Alberta cows are much better for ribeyes, and the strips tend to be too big to cut into the right shape of steak. Also near the end of the strip there is a ton of sinew and it makes for a shitty steak. I'd say like 1/4 of the strip makes for pretty mediocre steaks. Smaller cows (better feeding habits, no huge fattening before slaughter) I'd prefer a strip. You can cut them so nice and thick compared to the big cows, the marbling is much more even than a ribeye and the proper fat cap just melts. Striploins are on the other side of the T-bone of the tenderloin.