Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is the prized cap of the top sirloin, a boneless cut known for its robust, beefy flavor and a satisfying, slightly chewy texture with a distinct layer of fat that bastes the meat during grilling. When cooked, it develops a beautiful char while the interior remains juicy, offering a protein-packed punch with minimal carbohydrates. It's a lean yet flavorful cut that delivers a classic steakhouse experience right at home.
Calorie split: 43% protein · 1% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its deep, concentrated beef flavor that intensifies beautifully on the grill, offering a more interesting taste profile than some leaner steaks. Its versatility makes it a star in everything from simple grilled steaks to hearty sliced salads and sandwiches.
⚠️ Watch-outs & how to enjoy it better
The visible fat layer and slightly firmer texture can be a downside for those preferring very lean, butter-soft cuts. To counteract, trim the fat cap more closely before cooking if desired, and slice thinly against the grain after resting to improve tenderness. Pairing with a fiber-rich side like grilled vegetables can also balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential minerals like zinc and iron.
- Naturally very low in carbohydrates and sugar.
- Provides B vitamins, particularly B12 and niacin.
- Contains conjugated linoleic acid (CLA) from the fat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In Brazil, this cut is the undisputed king of the churrascaria (steakhouse), where it's skewered in a thick, C-shaped piece, salted generously, and roasted whole over an open flame before being sliced at the table.
Full nutrition (USDA data · scales with serving)
| Water | 57.1 g |
| Energy | 242 kcal |
| Energy | 1013 kj |
| Protein | 26.0 g |
| Total lipid (fat) | 15.0 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.80 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 3.2 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 226 mg |
| Potassium, K | 361 mg |
| Sodium, Na | 89.0 mg |
| Zinc, Zn | 10.0 mg |
| Copper, Cu | 0.16 mg |
| Selenium, Se | 35.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.26 mg |
| Niacin | 3.9 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Vitamin B-12 | 2.8 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 | 24.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 5.3 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 | 0.35 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.7 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.5 g |
| MUFA 14:1 | 0.12 g |
| MUFA 16:1 | 0.50 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 6.7 g |
| MUFA 18:1 c | 6.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.47 g |
| PUFA 18:2 n-6 c,c | 0.39 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 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 | 0.70 g |
| Fatty acids, total trans-monoenoic | 0.70 g |
| TFA 18:1 t | 0.70 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Methionine | 0.70 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.97 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 0.97 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.18 g |
FAQ
What is the difference between top sirloin cap and top sirloin?
The top sirloin cap (also called coulotte or picanha) is a specific muscle that sits on top of the top sirloin primal cut. It has a characteristic fat cap and is often considered more flavorful and tender than the main top sirloin steak.
How should I cook it for the best results?
Grilling or broiling over high heat is ideal to caramelize the exterior while keeping the interior juicy. For a classic preparation, score the fat cap in a crosshatch pattern, season generously with coarse salt, and cook fat-side down first to render and crisp it.
Is this a good cut for a low-carb or keto diet?
Yes, it's an excellent choice. With virtually zero carbs and a good amount of healthy fats and protein, it fits perfectly into low-carb and ketogenic meal 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 2.42 kcal/g · 43% 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.