Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0" fat, select, cooked, grilled
Whole food · Beef Products
This is a lean, premium cut from the top loin, prized for its tender texture and clean beefy flavor. Grilling brings out a subtle smokiness, while the minimal fat content ensures a firm yet juicy bite. With nearly 30g of protein and under 7g of fat per 100g, it's a powerhouse of lean nutrition.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love it for its consistent tenderness and ability to absorb marinades and seasonings without overpowering the palate. It's a versatile centerpiece for everything from simple weeknight dinners to elegant grilled platters.
⚠️ Watch-outs & how to enjoy it better
The leanness can make it prone to drying out if overcooked, which may disappoint those expecting a richer, fattier mouthfeel. To counteract this, use a meat thermometer to pull it at 130-135°F for medium-rare, and let it rest for 5-10 minutes after cooking to redistribute juices.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates, suitable for low-carb diets
- Rich in essential minerals like zinc and iron
- Provides B vitamins, especially B12 and niacin
- Low in saturated fat compared to other steak cuts
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' is essentially the same muscle that gives us the New York strip steak, but the 'boneless, lip off' designation means the fatty 'lip' has been trimmed away, leaving a leaner, more uniform cut.
Full nutrition (USDA data · scales with serving)
| Water | 63.3 g |
| Energy | 189 kcal |
| Energy | 790 kj |
| Protein | 30.0 g |
| Total lipid (fat) | 6.7 g |
| Ash | 1.2 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 | 3.3 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 277 mg |
| Potassium, K | 375 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 4.0 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 27.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.43 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.49 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 | 77.8 mg |
| Betaine | 12.5 mg |
| Vitamin B-12 | 4.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 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 | 2.0 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 | 2.7 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 | 0.18 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.5 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 0.84 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.21 g |
| MUFA 16:1 c | 0.19 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 2.7 g |
| MUFA 18:1 c | 2.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:2 n-6 c,c | 0.26 g |
| PUFA 18:2 CLAs | 0.04 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 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 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 | 0.39 g |
| Fatty acids, total trans-monoenoic | 0.35 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.33 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.39 g |
| Threonine | 1.6 g |
| Isoleucine | 1.6 g |
| Leucine | 3.0 g |
| Lysine | 3.4 g |
| Methionine | 0.94 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.3 g |
| Valine | 1.7 g |
| Arginine | 2.4 g |
| Histidine | 1.3 g |
| Alanine | 2.1 g |
| Aspartic acid | 3.4 g |
| Glutamic acid | 5.7 g |
| Glycine | 1.5 g |
| Proline | 1.5 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.15 g |
FAQ
What's the best way to cook this cut without drying it out?
High-heat, quick cooking methods like grilling or pan-searing are ideal. Cook to medium-rare (130-135°F internal temp) and rest the meat before slicing against the grain to maximize juiciness.
How does it differ from a ribeye or sirloin?
It's leaner than a marbled ribeye and more tender than a typical sirloin. The top loin offers a balance of tenderness and clean beef flavor without the heavy fat content of a ribeye.
Is it good for meal prep?
Yes, due to its leanness. Slice it thinly after cooking and store in airtight containers. It reheats well in a skillet or microwave without becoming overly greasy, making it perfect for salads or grain bowls.
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 1.89 kcal/g · 63% 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: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.