Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
This is a lean, boneless cut from the top loin (the same muscle as a strip steak), grilled to a clean, beefy finish with a firm yet tender bite. Stripped of its fat cap and lip, it delivers a pure, meaty flavor with a subtle smoky char and a satisfying, non-greasy chew. Nutritionally, it's a protein powerhouse, offering nearly 30 grams of high-quality protein per 100 grams with minimal fat, making it a staple for muscle-building and low-carb diets.
Calorie split: 58% protein · 0% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love it for its straightforward, robust beef flavor and its reliable, lean texture that holds up perfectly to high-heat grilling. It's a versatile canvas that pairs beautifully with bold marinades, simple seasonings, or classic steakhouse sides, making it a go-to for both weeknight meals and special occasions.
⚠️ Watch-outs & how to enjoy it better
Because it's so lean, it can become dry or tough if overcooked, which is a common pitfall for home cooks. To counteract this, cook it to medium-rare or medium (130-145°F internal temp) and let it rest for 5-10 minutes before slicing against the grain to retain juices. Also, those watching sodium should be mindful of pre-marinated versions or heavy seasoning; opt for a simple salt-and-pepper rub and pair with potassium-rich vegetables like spinach or avocado to balance electrolytes.
Key benefits
- Excellent source of complete, high-quality protein (29g per 100g).
- Very low in carbohydrates and sugar, suitable for keto and low-carb diets.
- Rich in essential minerals like zinc and selenium for immune function.
- Provides B vitamins, especially B12, crucial for energy and nerve health.
- Naturally lean with less than 10g fat per 100g when trimmed.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' is the same muscle that becomes a New York strip steak; its name comes from its position on the cow's back, just behind the ribs, and it's prized for its consistent marbling and tenderness even when trimmed lean.
Full nutrition (USDA data · scales with serving)
| Water | 60.7 g |
| Energy | 211 kcal |
| Energy | 882 kj |
| Protein | 29.2 g |
| Total lipid (fat) | 9.5 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 | 268 mg |
| Potassium, K | 367 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 4.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.41 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.45 mg |
| Vitamin B-6 | 0.72 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 71.0 mg |
| Betaine | 12.6 mg |
| Vitamin B-12 | 4.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.29 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 | 3.0 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 | 3.9 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 | 0.27 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 2.3 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.34 g |
| MUFA 16:1 c | 0.31 g |
| MUFA 17:1 | 0.08 g |
| MUFA 18:1 | 4.0 g |
| MUFA 18:1 c | 3.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.52 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:2 n-6 c,c | 0.33 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.47 g |
| Fatty acids, total trans-monoenoic | 0.42 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.39 g |
| TFA 18:2 t not further defined | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.34 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.6 g |
| Lysine | 2.9 g |
| Methionine | 0.80 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.5 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 4.9 g |
| Glycine | 1.3 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.15 g |
FAQ
Is this the same as a New York strip steak?
Yes, the top loin is the muscle used for a New York strip steak. This specific cut is boneless, with the fat cap and lip removed, and trimmed to zero external fat, making it leaner than a typical strip steak.
How do I prevent it from drying out on the grill?
Since it's very lean, avoid overcooking. Use high heat for a quick sear, cook to medium-rare (130°F) or medium (145°F), and let it rest for 5-10 minutes after grilling. Slicing against the grain also helps maintain tenderness.
What makes it a good choice for low-carb or keto diets?
It contains 0g carbs and 0g sugar, with nearly 30g of protein and under 10g of fat per 100g. This macronutrient profile fits perfectly into low-carb, high-protein, and ketogenic eating plans.
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 2.11 kcal/g · 55% 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.