Know what’s on your plate
Veal sirloin
Calories & nutrition facts
separable lean only, raw
Nutrition facts
Per 100 g% DV- Calories 110 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 2.6 g 3%
- Saturated fat 0.8 g 4%
- Fibre 0 g 0%
- Sodium 80 mg 3%
- Cholesterol 79 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.25 mg 2%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.31 mg 24%
- Niacin (B3) 9 mg 56%
- Pantothenic acid (B5) 1.5 mg 29%
- Vitamin B6 0.52 mg 31%
- Folate (B9) 14 µg 4%
- Vitamin B12 1.3 µg 56%
Minerals
- Calcium 11 mg 1%
- Iron 0.8 mg 4%
- Magnesium 26 mg 6%
- Phosphorus 220 mg 18%
- Potassium 348 mg 7%
- Zinc 2.7 mg 25%
- Copper 0.12 mg 13%
- Manganese 0.03 mg 1%
- Selenium 8.7 µg 16%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 110 | 20 g | 0 g | 2.6 g |
| 1 × oz | 28.4 g | 31 | 5.7 g | 0 g | 0.7 g |
| 1 × lb | 453.6 g | 499 | 92 g | 0 g | 12 g |
| 2 × oz | 56.7 g | 62 | 12 g | 0 g | 1.5 g |
| ½ × oz | 14.2 g | 16 | 2.9 g | 0 g | 0.4 g |
| 3 × oz | 85.1 g | 94 | 17 g | 0 g | 2.2 g |
| 4 × oz | 113.4 g | 125 | 23 g | 0 g | 2.9 g |
Similar foods
- Veal loinseparable lean only, raw114 kcal / 100 g
- Veal shortloinraw159 kcal / 100 g
- Lamb loinseparable lean only, trimmed to 1/4" fat, choice, raw143 kcal / 100 g
- Lamb sirloin half legseparable lean only, trimmed to 1/4" fat, choice, raw134 kcal / 100 g
- Top loinseparable lean and fat, trimmed to 1/8" fat, select, raw224 kcal / 100 g
- Beef sirloinraw211 kcal / 100 g
- Beef sirloin steakraw152 kcal / 100 g
- Top loin steakseparable lean only, trimmed to 1/8" fat, select, raw133 kcal / 100 g
- Deer tenderloinseparable lean only, cooked, broiled149 kcal / 100 g
- Bison top sirloingame meat, separable lean only, raw113 kcal / 100 g
Questions about Veal sirloin
How do you cook veal sirloin so it stays tender?
Pat it dry, season it and sear in a very hot pan with a little oil for about 2–3 minutes per side, depending on thickness. For a whole steak, cook to 63 °C at the centre and rest for at least 3 minutes before slicing across the grain.
How do you choose veal sirloin at the butcher’s?
Look for firm, fine-grained meat that is pale pink to light red, with a little white marbling rather than a thick layer of fat. Ask for evenly cut steaks so they cook at the same rate.
How long does veal sirloin keep in the fridge?
Keep raw veal sirloin covered on the bottom shelf of the fridge and use it within 1–2 days. Freeze it tightly wrapped; thaw it in the fridge rather than on the worktop.
What goes well with veal sirloin?
Its mild flavour works with sage, lemon, mushrooms and a light pan sauce. Serve it with roast potatoes, polenta or green vegetables; a squeeze of lemon after cooking brightens the meat.
Can you use veal sirloin instead of veal loin?
Yes: both are tender cuts suited to quick cooking, so veal sirloin can stand in for veal loin in steaks or medallions. Veal loin has 21.9 g protein per 100 g, compared with 20 g in veal sirloin.
Can you use veal sirloin for veal schnitzel?
You can, but slice it thinly across the grain and gently flatten it between sheets of baking paper before coating and frying. Traditionally, schnitzel is often made from veal leg; sirloin works best when cut into thin, even escalopes.
Is veal sirloin a source of zinc?
Yes. A 100 g portion provides 2.7 mg of zinc, making veal sirloin a source of this mineral.
Source: USDA FoodData Central 173840 · per 100 g · carbohydrate per EU label, fibre excluded
