Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef from the loin, specifically the top loin, with all external fat meticulously trimmed away. When grilled, it develops a deep, savory crust while the interior remains tender and juicy, offering a clean, beefy flavor without excessive chew. It's a powerhouse of high-quality protein with a lean profile, making it a staple for muscle-focused diets.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore it for its pure, uncomplicated beef flavor and satisfying texture that's tender yet has a pleasant bite. Its versatility makes it a go-to for everything from a quick weeknight steak to a centerpiece for a special occasion.
⚠️ Watch-outs & how to enjoy it better
The extreme leanness means it can dry out quickly if overcooked, leading to a tough, chewy result. To counteract this, use a meat thermometer, let it rest after cooking, and consider a quick marinade or a finishing sauce to add moisture and flavor.
Key benefits
- Excellent source of complete, high-quality protein (28g per 100g)
- Naturally zero in carbohydrates and sugars
- Provides essential nutrients like iron, zinc, and B vitamins
- Lean cut suitable for calorie-conscious meal planning
- Versatile base for both simple and elaborate preparations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip off' designation refers to removing the 'lip' muscle, a small, tougher piece of meat attached to the top loin, ensuring every bite is uniformly tender.
Full nutrition (USDA data · scales with serving)
| Water | 58.8 g |
| Energy | 233 kcal |
| Energy | 976 kj |
| Protein | 28.2 g |
| Total lipid (fat) | 12.5 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 3.4 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 262 mg |
| Potassium, K | 361 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 4.6 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 25.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.40 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.71 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 68.2 mg |
| Betaine | 10.0 mg |
| Vitamin B-12 | 4.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 22.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 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 | 0.36 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 2.9 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.45 g |
| MUFA 16:1 c | 0.41 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.2 g |
| MUFA 18:1 c | 4.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.63 g |
| PUFA 18:2 | 0.53 g |
| PUFA 18:2 n-6 c,c | 0.39 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.68 g |
| Fatty acids, total trans-monoenoic | 0.61 g |
| TFA 16:1 t | 0.04 g |
| TFA 18:1 t | 0.57 g |
| TFA 18:2 t not further defined | 0.07 g |
| Fatty acids, total trans-polyenoic | 0.07 g |
| Cholesterol | 88.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.7 g |
| Methionine | 0.77 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 1.0 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.6 g |
| Glycine | 1.4 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.19 g |
FAQ
What does 'trimmed to 0' fat mean?
It means all visible external fat has been removed, leaving only the lean meat and the intramuscular fat (marbling) that contributes to flavor and juiciness.
Is this the same as a New York Strip?
Yes, the top loin steak is commonly known as a New York Strip or Striploin steak in butchery and restaurants.
How do I prevent it from drying out on the grill?
Grill over high heat for a quick sear, then move to a cooler part of the grill or lower the heat to finish. Use an instant-read thermometer to pull it off at 130-135°F (54-57°C) for medium-rare, and let it rest for 5-10 minutes before slicing.
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 2.33 kcal/g · 48% 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: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.