Beef, Australian, imported, grass-fed, loin, top sirloin cap-off steak/roast, boneless, separable lean only, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the top sirloin cap of Australian grass-fed beef, prized for its deep, beefy flavor and firm, yet tender texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein with minimal fat, making it a favorite for those seeking a clean, red-meat protein source. The grass-fed background often imparts a slightly more complex, mineral-rich taste compared to grain-fed counterparts.
Calorie split: 72% protein · 0% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, clean beef flavor that stands up well to grilling and searing, and its impressive versatility—it can be sliced thin for stir-fries, cubed for kebabs, or cooked whole as a lean roast. It's a staple in barbecue and home cooking cultures where a flavorful, leaner red meat is desired.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can become tough and dry if overcooked, which is a common pitfall. To counteract this, use a meat thermometer to pull it at medium-rare (130-135°F), let it rest well before slicing, and consider marinating or using a quick, high-heat cooking method like grilling or pan-searing.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Very low in carbohydrates, suitable for ketogenic and low-carb diets.
- Grass-fed beef can contain higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA).
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- Lean cut with minimal marbling, offering a lower total fat content than many other steaks.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cap-off' designation means the fatty cap (the *picanha* in Brazilian cuisine) has been removed, resulting in an even leaner, more uniform steak.
Full nutrition (USDA data · scales with serving)
| Water | 74.1 g |
| Energy | 122 kcal |
| Energy | 512 kj |
| Protein | 21.9 g |
| Total lipid (fat) | 3.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 2.5 mg |
| Sodium, Na | 60.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.84 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.60 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 14:1 | 0.01 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 1.4 g |
| MUFA 18:1 c | 1.3 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:2 n-6 c,c | 0.15 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3i | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| Fatty acids, total trans | 0.13 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 18:1 t | 0.10 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 54.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.99 g |
| Isoleucine | 0.96 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.64 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.85 g |
| Tyrosine | 0.78 g |
| Valine | 1.0 g |
| Arginine | 1.5 g |
| Histidine | 0.72 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.6 g |
| Glycine | 0.97 g |
| Proline | 0.90 g |
| Serine | 0.86 g |
| Hydroxyproline | 0.11 g |
FAQ
What's the best way to cook this lean cut without it drying out?
Use high, direct heat for a short time (grilling, pan-searing). Cook to medium-rare or medium (130-145°F internal temperature), and always let the steak rest for 5-10 minutes after cooking to allow juices to redistribute.
Is grass-fed beef significantly different in taste?
Yes, many describe grass-fed beef as having a slightly more mineral, earthy, or 'gamey' flavor compared to the milder, sweeter taste of grain-fed beef. The texture can also be a bit firmer.
How does this cut differ from a sirloin steak?
This is specifically the 'top sirloin cap-off' steak, which is leaner and more uniform than a standard sirloin steak that may include more surrounding fat and connective tissue. It's cut from the upper portion of the sirloin.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.22 kcal/g · 72% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.