Also Known As: Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off
Name originates from its anatomical location on the “Top” (dorsal) of the Sirloin.
Sirloin Primal | Primal Cut
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.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 #13454): 150 Calories; 45 Calories from fat; 4.9g Total Fat (1.9 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.9 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 1.64 mg Iron; 330 mg Potassium; 0.13 mg Riboflavin; 7.34 mg NE Niacin; 0.55 mg Vitamin B6; 1.43 mcg Vitamin B12; 204.96 mg Phosphorus; 4.79 mg Zinc; 30.07 mcg Selenium; 97.69 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin, Phosphorus, and Choline.
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