Know what’s on your plate
Top loin
Calories & nutrition facts
separable lean and fat, trimmed to 1/8" fat, select, raw
Nutrition facts
Per 100 g% DV- Calories 224 kcal —
- Protein 21 g 41%
- Carbohydrate 0 g 0%
- Fat 15 g 19%
- Saturated fat 6.1 g 30%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 52 mg 2%
- Cholesterol 80 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.38 mg 3%
- Vitamin K 1.6 µg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.11 mg 9%
- Niacin (B3) 5.5 mg 34%
- Pantothenic acid (B5) 0.58 mg 12%
- Vitamin B6 0.57 mg 33%
- Folate (B9) 11 µg 3%
- Vitamin B12 0.98 µg 41%
- Choline 86 mg 16%
Minerals
- Calcium 23 mg 2%
- Iron 1.5 mg 8%
- Magnesium 21 mg 5%
- Phosphorus 189 mg 15%
- Potassium 313 mg 7%
- Zinc 3.5 mg 31%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 0%
- Selenium 23.5 µg 43%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 224 | 21 g | 0 g | 15 g |
| 1 × oz | 113 g | 253 | 23 g | 0 g | 17 g |
| 2 × oz | 226 g | 506 | 47 g | 0 g | 34 g |
| ½ × oz | 56.5 g | 127 | 12 g | 0 g | 8.5 g |
| 3 × oz | 339 g | 759 | 70 g | 0 g | 51 g |
| 4 × oz | 452 g | 1012 | 93 g | 0 g | 68 g |
Similar foods
- Top loin steakseparable lean only, trimmed to 1/8" fat, select, raw133 kcal / 100 g
- Top loin beefseparable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled310 kcal / 100 g
- Top loin filetboneless, separable lean only, trimmed to 1/8" fat, select, cooked, grilled184 kcal / 100 g
- Top loin steak or roastaustralian, imported, grass-fed, loin, boneless, separable lean and fat, raw199 kcal / 100 g
- Petite top loin roast or filetboneless, separable lean only, trimmed to 1/8" fat, select, raw135 kcal / 100 g
- Top sirloin steakseparable lean only, trimmed to 1/8" fat, choice, raw135 kcal / 100 g
- Top sirloin roastloin, boneless, lean, raw132 kcal / 100 g
- Tenderloin steakloin, boneless, separable lean only, trimmed to 0" fat, select, raw135 kcal / 100 g
- Strip loin roastloin, boneless, lean and fat, 3mm (1/8) trim, raw211 kcal / 100 g
- Tenderloin roastloin, boneless, separable lean and fat, trimmed to 0" fat, select, raw144 kcal / 100 g
Questions about Top loin
How do you cook top loin steak in a frying pan?
Pat it dry, season it and sear in a very hot, lightly oiled pan for about 3–4 minutes per side for a steak around 2.5 cm thick. For food safety, cook whole beef steaks to 63 °C in the centre and rest for at least 3 minutes.
Can you grill top loin, and how long does it take?
Yes. Grill a steak about 2.5 cm thick over high heat for roughly 3–4 minutes on each side, then rest it for at least 3 minutes; use a thermometer to check that the centre reaches 63 °C.
How should you store top loin?
Keep raw top loin covered in the coldest part of the fridge and use it within 3–5 days of buying it. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What goes well with top loin steak?
Serve it with chips or roast potatoes, grilled tomatoes and mushrooms, or a crisp green salad. It also works well sliced over peppery leaves, with a mustard or peppercorn sauce.
Can you use sirloin instead of top loin?
Yes. Top sirloin steak makes a practical substitute in most recipes; it is leaner, with 3.54 g fat per 100 g compared with 15 g in top loin. Keep an eye on it as it cooks, since a leaner steak can dry out more quickly.
How much top loin is a typical serving?
A portion of about 113 g is a useful guide; it provides 253 kcal and 23 g of protein. Add potatoes, vegetables or salad to make it a meal.
Is top loin the same as top loin steak?
The names are often used for closely related cuts, but the word “steak” specifies a portion cut for quick cooking. A larger piece of top loin may be sold whole and is better suited to roasting or cutting into steaks.
Can you eat top loin rare?
For whole cuts of beef, rare cooking is a personal choice, but the safer guidance is to cook the centre to 63 °C and let the steak rest for at least 3 minutes. Minced beef needs to be cooked through because bacteria can be mixed throughout.
Source: USDA FoodData Central 168719 · per 100 g · carbohydrate per EU label, fibre excluded
