Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0" fat, select, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the top sirloin, roasted to a tender, juicy finish with a rich, beefy flavor and a firm yet succulent texture. Its standout nutritional profile delivers a massive protein punch—nearly 30 grams per 100g—with virtually no carbohydrates or sugar, making it a powerhouse for muscle maintenance. The minimal fat content ensures a clean, savory taste that lets the quality of the beef shine through.
Calorie split: 71% protein · 0% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, pure beef flavor and satisfying, tender chew that holds up beautifully in roasts or sliced thin. Its versatility makes it a star in everything from elegant Sunday roasts to quick weeknight stir-fries, embodying the comforting essence of classic home cooking.
⚠️ Watch-outs & how to enjoy it better
The very lean nature means it can become dry and tough if overcooked, requiring careful temperature control. Those watching sodium intake should be mindful of marinades or seasoning blends often used with this cut. To counteract dryness, use a meat thermometer to pull it at medium-rare (135°F/57°C) and let it rest; for sodium, opt for herb-based rubs or low-sodium seasonings.
Key benefits
- Excellent source of high-quality protein for muscle repair and growth
- Very low in carbohydrates, suitable for ketogenic and low-carb diets
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12)
- Provides conjugated linoleic acid (CLA), a fatty acid linked to health benefits
- Naturally low in sugar and fiber, focusing on pure protein and savory flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top sirloin' is actually a misnomer; it comes from the upper part of the sirloin primal cut, which is below the tenderloin and not technically the 'top' of anything anatomically.
Full nutrition (USDA data · scales with serving)
| Water | 64.4 g |
| Energy | 165 kcal |
| Energy | 689 kj |
| Protein | 29.4 g |
| Total lipid (fat) | 5.3 g |
| Ash | 1.1 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 | 2.8 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 268 mg |
| Potassium, K | 426 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 8.2 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 34.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.24 mg |
| Niacin | 5.0 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 4.4 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 | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| 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 | 1.4 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 | 0.10 g |
| SFA 16:0 | 0.81 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.42 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.02 g |
| MUFA 16:1 | 0.14 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 1.6 g |
| MUFA 18:1 c | 1.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:2 n-6 c,c | 0.10 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 | 0.21 g |
| Fatty acids, total trans-monoenoic | 0.21 g |
| TFA 18:1 t | 0.21 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.38 g |
| Threonine | 1.6 g |
| Isoleucine | 1.6 g |
| Leucine | 3.0 g |
| Lysine | 3.4 g |
| Methionine | 0.93 g |
| Cystine | 0.35 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 | 0.14 g |
FAQ
What is the best way to cook this cut to keep it tender?
For a roast, sear all sides in a hot pan first, then roast in the oven at 325-350°F (163-177°C) until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Always let it rest for 10-15 minutes before slicing against the grain.
Is this a good cut for grilling?
Yes, especially when cut into steaks or kabobs. Marinate it for 30 minutes to 2 hours to add moisture and flavor, then grill over high heat for a short time to prevent it from drying out.
How does it differ from a ribeye or tenderloin?
It's leaner than a marbled ribeye and firmer in texture than a buttery tenderloin. It offers a strong beef flavor at a more economical price point, making it ideal for roasting and 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 1.65 kcal/g · 71% 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: 0.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.