Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef, specifically the top sirloin filet, which is prized for its exceptionally lean and tender texture. When grilled to a perfect medium-rare, it offers a robust, beefy flavor without any chewy fat, making it a clean and satisfying protein source. With over 30 grams of protein per 100-gram serving and virtually no carbohydrates, it's a nutritional powerhouse for muscle maintenance and satiety.
Calorie split: 70% protein · 0% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its remarkable tenderness and pure, meaty flavor that shines with simple seasoning. Its versatility makes it a star in everything from quick weeknight grills to elegant steakhouse presentations.
⚠️ Watch-outs & how to enjoy it better
Being so lean, it can easily become dry and tough if overcooked, which is a common pitfall. To counteract this, use a meat thermometer, pull it from heat at 130°F (54°C) for medium-rare, and let it rest thoroughly before slicing against the grain.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in fat, especially saturated fat
- Zero carbohydrates, suitable for ketogenic and low-carb diets
- Rich in essential minerals like iron, zinc, and selenium
- Provides B vitamins, particularly B12, for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top sirloin' is anatomically located just below the tenderloin; while it's a working muscle, the 'filet' designation indicates it's been trimmed from the center for maximum tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 62.6 g |
| Energy | 174 kcal |
| Energy | 729 kj |
| Protein | 30.4 g |
| Total lipid (fat) | 5.8 g |
| Ash | 1.3 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 | 2.9 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 255 mg |
| Potassium, K | 395 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 7.4 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 34.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.20 mg |
| Niacin | 6.1 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 3.8 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 | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| 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 | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 0.61 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 14:1 | 0.02 g |
| MUFA 16:1 | 0.15 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 2.5 g |
| MUFA 18:1 c | 2.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.13 g |
| PUFA 18:2 n-6 c,c | 0.12 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.03 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 | 0.29 g |
| Fatty acids, total trans-monoenoic | 0.29 g |
| TFA 18:1 t | 0.29 g |
| Cholesterol | 81.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.36 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.7 g |
| Lysine | 3.0 g |
| Methionine | 0.84 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.1 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.4 g |
| Proline | 1.3 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.15 g |
FAQ
How is top sirloin filet different from a filet mignon?
A filet mignon comes from the tenderloin, a non-working muscle, making it even more tender but often milder in flavor. Top sirloin filet is from a nearby but more worked muscle, offering a stronger beefy taste and a firmer, yet still very tender, bite at a more accessible price.
What's the best way to cook this lean cut without drying it out?
High-heat, fast cooking methods are ideal. Grill, broil, or pan-sear it quickly. The most critical tip is to avoid overcooking; use an instant-read thermometer and remove it from the heat just before it reaches your desired doneness, as it will continue to cook while resting.
Is this a good cut for people watching their cholesterol?
As a very lean cut of beef with minimal fat, it is one of the better red meat options for a heart-healthy diet. However, it still contains dietary cholesterol. It's best enjoyed as part of a balanced diet rich in vegetables, whole grains, and healthy fats.
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 1.74 kcal/g · 70% 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.