Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
This is a premium cut from the top of the beef loin, prized for its fine marbling and consistent texture. When raw, it presents a deep ruby-red color with creamy white fat streaks, promising a rich, buttery flavor and a tender, succulent bite once cooked. Nutritionally, it's a powerhouse of high-quality protein and energy-dense fat, with virtually no carbohydrates.
Calorie split: 33% protein · 0% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People cherish this cut for its reliable tenderness and deep, beefy flavor that isn't overly gamey. Its uniform shape makes it incredibly versatile for everything from elegant steak dinners to quick weeknight stir-fries, embodying a classic, celebratory centerpiece in many cultures.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it's calorie-dense and should be enjoyed in moderation, especially by those monitoring heart health or cholesterol. To balance a rich meal, pair a smaller portion with fiber-rich vegetables like roasted asparagus or a crisp salad to aid digestion and add volume without excess calories.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable for energy and blood health.
- Provides essential B vitamins, especially B12, for nerve function and metabolism.
- Contains zinc, crucial for immune system support and wound healing.
- Offers conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'choice' grade indicates it's the second-highest quality tier from the USDA, sitting just below 'prime'—meaning it has excellent marbling but is more widely available and affordable.
Full nutrition (USDA data · scales with serving)
| Water | 61.5 g |
| Energy | 237 kcal |
| Energy | 992 kj |
| Protein | 19.3 g |
| Total lipid (fat) | 17.1 g |
| Ash | 0.79 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 302 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 16.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.14 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 6.0 ug |
| Folate, food | 6.0 ug |
| Choline, total | 86.1 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 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 |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.55 g |
| SFA 16:0 | 4.2 g |
| SFA 18:0 | 2.1 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 16:1 | 0.83 g |
| MUFA 18:1 | 6.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.61 g |
| PUFA 18:2 | 0.40 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.82 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.98 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.22 g |
FAQ
What's the best way to cook top loin beef?
High-heat, dry methods like grilling, pan-searing, or broiling are ideal to develop a flavorful crust while keeping the interior juicy. Aim for medium-rare to medium doneness to preserve tenderness.
Is this cut the same as a NY strip steak?
No, they are different. Top loin is a specific section of the loin primal. A New York strip steak is cut from the short loin and has a different muscle structure and fat cap.
How does 'choice' grade compare to 'prime'?
Choice grade has less marbling than prime, making it slightly leaner and more affordable, but still very tender and flavorful. Prime is the highest grade with abundant marbling for maximum richness.
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 2.37 kcal/g · 33% 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.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.