Rheological properties, crystallization and ripening phenomena have been investigated for three different steel grades in the semi-solid state. For each steel grade detailed investigation has been performed via differential scanning calorimetry to quantify the solid fraction as a function of temperature. The experimental procedure for all samples has been as follows: the completely liquid samples were cooled with a constant rate under constant shearing to temperatures corresponding to solid fractions of 30 and 40%. Tracking the viscosity during this procedure allowed analyzing the crystallization kinetics and final ripening process, which differ for the different steel grades. Evaluating the viscosity data on the base of a combination of convection dominated ripening model and a modified Krieger-Dougherty equation gives valuable information of the microstructural evolution. This is validated by additionally quenching samples.