Beef, top sirloin, steak, separable lean only, trimmed to 1/8" fat, select, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, premium cut of beef, broiled to a deep, savory crust while remaining tender and juicy inside. Its flavor is pure, beefy, and robust, with a satisfyingly firm yet not tough texture. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
💚 Why it's loved
People love it for its clean, intense beef flavor and reliable lean texture that holds up perfectly to high-heat cooking like grilling or broiling. It's a versatile staple, equally at home in a simple weeknight dinner or a more elegant steakhouse presentation.
⚠️ Watch-outs & how to enjoy it better
Its leanness means it can dry out or become tough if overcooked, which can be a disappointment. To counteract this, use a meat thermometer to pull it off the heat at 130-135°F for medium-rare, and let it rest for 5-10 minutes before slicing to redistribute juices.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Very low in fat, especially saturated fat, for a red meat.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- Zero carbohydrates, making it ideal for low-carb and ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin' name may derive from a legendary 17th-century English king who supposedly knighted a loin of beef, calling it 'Sir Loin.'
Full nutrition (scales with serving)
| Water | 65.5 g |
| Energy | 170 kcal |
| Energy | 711 kj |
| Protein | 29.3 g |
| Total lipid (fat) | 5.0 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 238 mg |
| Potassium, K | 386 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 36.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.15 mg |
| Niacin | 8.6 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 112 mg |
| Betaine | 14.7 mg |
| Vitamin B-12 | 1.4 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) | 0.37 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| 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) | 1.3 ug |
| Fatty acids, total saturated | 1.9 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 | 0.01 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 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) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 77.0 mg |
| Tryptophan | 0.19 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.76 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.94 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.94 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How is top sirloin different from other sirloin cuts?
Top sirloin is a specific, leaner sub-primal cut from the upper portion of the sirloin, prized for being more tender and flavorful than the bottom sirloin, which is often used for ground beef.
What's the best way to cook it to keep it tender?
High, dry heat methods like broiling, grilling, or pan-searing are ideal. Cook quickly to medium-rare or medium, and always let it rest after cooking. Marinating can also help add moisture and flavor.
Is this a good cut for people watching their cholesterol?
It's a relatively lean red meat option. Compared to fattier cuts like ribeye, it has less total fat and saturated fat. However, as with all red meat, it should be consumed in moderation as part of a balanced diet.