Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, choice, cooked, roasted
Whole food · Beef Products
This is a premium, boneless cut from the top loin, trimmed to a lean 1/8-inch fat cap and roasted to a tender, juicy finish. Its flavor is rich, beefy, and subtly sweet, with a fine-grained texture that's both succulent and satisfying. Nutritionally, it's a powerhouse of high-quality protein with minimal carbs, making it a staple for low-carb and high-protein diets.
Calorie split: 55% protein · 2% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore it for its consistent tenderness and robust, classic beef flavor that shines with simple seasoning. Its uniform shape and lack of bone make it incredibly versatile for elegant roasts, quick sears, or slicing for salads and sandwiches.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it's high in saturated fat and cholesterol, which some individuals may need to moderate. To counteract, practice portion control (use the suggested servings) and pair it with fiber-rich vegetables like roasted broccoli or a leafy green salad to balance the meal. Choosing grass-fed beef can also improve its fatty acid profile.
Key benefits
- Excellent source of complete, high-quality protein (28g per 100g).
- Very low in carbohydrates and sugar, suitable for ketogenic diets.
- Rich in essential minerals like zinc, selenium, and B vitamins (especially B12).
- Trimmed fat content provides a balance of flavor and leanness.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top loin' is the same muscle that forms the strip in a New York strip steak, but when left whole and roasted, it's often called a 'petite roast' or 'center-cut roast' for its neat, compact size.
Full nutrition (USDA data · scales with serving)
| Water | 59.7 g |
| Energy | 206 kcal |
| Energy | 862 kj |
| Protein | 28.2 g |
| Total lipid (fat) | 10.0 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.88 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 231 mg |
| Potassium, K | 371 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 34.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.14 mg |
| Niacin | 8.3 mg |
| Vitamin B-6 | 0.59 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 3.7 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 | 5.0 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 | 3.5 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 | 0.20 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.29 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 4.0 g |
| MUFA 18:1 c | 3.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:2 n-6 c,c | 0.26 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.07 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 | 0.50 g |
| Fatty acids, total trans-monoenoic | 0.50 g |
| TFA 18:1 t | 0.50 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.5 g |
| Lysine | 2.8 g |
| Methionine | 0.78 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.5 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.8 g |
| Glutamic acid | 4.8 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the best way to cook this cut to keep it tender?
For best results, roast it whole in the oven at a high temperature (around 450°F/230°C) to sear the outside, then reduce heat to finish cooking to your desired doneness (130-135°F/54-57°C for medium-rare). Let it rest for 10-15 minutes before slicing against the grain.
Is this the same as a filet mignon?
No. While both are lean, boneless roasts, filet mignon comes from the tenderloin (a smaller, even more tender muscle), whereas this top loin roast comes from the strip loin. The top loin has a slightly firmer texture and more pronounced beefy flavor.
Can I use this cut for stir-fries or fajitas?
It's not the ideal choice. This roast is best cooked whole and sliced. For stir-fries or fajitas, a cut with more marbling and connective tissue, like sirloin or flank steak, will be more flavorful and tender when cooked quickly over high heat.
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 2.06 kcal/g · 55% 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.