Also Known As: Top Loin Petite Roast
Cut by removing the vein end and splitting the Strip Loin in half, lengthwise.
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.Explore This Primal
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23250): 160 Calories; 70 Calories from fat; 7g Total Fat (2.5 g Saturated Fat; 0.4 g Trans Fat; 0.3 g Polyunsaturated Fat; 3.2 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.69 mg Iron; 310 mg Potassium; 0.12 mg Riboflavin; 7.02 mg Niacin; 0.49 mg Vitamin B6; 3.43 mcg Vitamin B12; 194.88 mg Phosphorus; 4.71 mg Zinc; 28.72 mcg Selenium; 0 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, and Potassium.
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