Beef, short loin, top loin, steak, separable lean only, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
This is the lean, top portion of the beef short loin, trimmed to a precise 1/8-inch fat cap. It delivers a robust, beefy flavor with a firm, fine-grained texture that becomes exceptionally tender when sliced against the grain after cooking. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
Calorie split: 73% protein · 0% carbs · 27% fat
↓ Full nutrition💚 Why it's loved
It's prized for its clean, beefy taste and versatile texture that holds up beautifully to high-heat searing for a perfect crust or slow roasting for tenderness. It's the classic choice for a celebratory steakhouse dinner, embodying a sense of quality and indulgence.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can become tough and dry if overcooked, which is a common pitfall for home cooks. To counteract this, use a meat thermometer to pull it at 130°F (54°C) for medium-rare, and let it rest for 5-10 minutes before slicing to allow juices to redistribute.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Very low in carbohydrates and sugars, suitable for low-carb diets.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- Trimmed fat cap allows for controlled fat intake while retaining flavor.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'New York Strip' name comes from the Delmonico's steakhouse in 19th-century New York, where this cut was a premium menu item, though the cut itself has English roots from the short loin.
Full nutrition (USDA data · scales with serving)
| Water | 72.7 g |
| Energy | 133 kcal |
| Energy | 558 kj |
| Protein | 23.1 g |
| Total lipid (fat) | 3.9 g |
| Ash | 0.99 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 214 mg |
| Potassium, K | 361 mg |
| Sodium, Na | 57.0 mg |
| Zinc, Zn | 4.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 31.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.12 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 96.4 mg |
| Betaine | 14.2 mg |
| Vitamin B-12 | 0.98 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 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 K (phylloquinone) | 1.2 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 | 0.86 g |
| SFA 18:0 | 0.47 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.14 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 40.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.92 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.60 g |
| Cystine | 0.30 g |
| Phenylalanine | 0.91 g |
| Tyrosine | 0.73 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.74 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.91 g |
| Hydroxyproline | 0.24 g |
FAQ
What's the best way to cook this cut to keep it tender?
High-heat methods like grilling, pan-searing, or broiling are ideal. Cook quickly to your desired doneness (medium-rare is recommended) and always let the steak rest after cooking.
Is this the same as a Ribeye or Filet Mignon?
No. It's from the short loin, not the rib (Ribeye) or tenderloin (Filet). It has more marbling than filet but less than ribeye, offering a balance of flavor and tenderness.
How does the 1/8-inch fat trim affect cooking?
The thin fat cap renders slightly during cooking, basting the meat with flavor without leaving excessive grease. It's thin enough to crisp up nicely when seared.
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 1.33 kcal/g · 69% 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.