Top Sirloin Steak

IMPS/NAMP Number 1184

Also Known As Boneless Sirloin Butt Steak; Boneless Top Sirloin Steak ; Loin, Top Sirloin Butt Steak, Boneless; Sirloin Butt Steak; Top Sirloin Butt Center-Cut Steak; Top Sirloin Butt Steak, Boneless; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off; A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. Learn more about this beef cut here.

Top Sirloin Steak

Where This Cut Comes From

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.


COOKING METHODS:

Grilling
Stir-fry
Broiling
Microwave
Skillet-cooking
Grill
Oven-roasting
Boilsimmer
Smoking
Sous-vide
Pan-fry

NUTRITION

Calories Calories From Fat Total Fat Cholesterol Sodium Carbohydrates Protein Iron Choline
150 kcal 45 g 4.9 g 70 mg 55 mg 0 g 26 g 1.64 mg 4.79 mg

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Courtesy of BeefItsWhatsForDinner.com