0
Sirloin
$19.99
Lean, juicy and moderately tender beef that is very affordable. This steak has no bones and very little fat, making it taste delicious any way it’s cooked.
1 lb +/-
35 in stock (can be backordered)
Additional information
Additional information
| Weight | .8 lbs |
|---|---|
| Dimensions | 2 × 2 × 2 in |
Nutrition Facts
Nutrition Facts
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.
Where This Cut Comes From
Where This Cut Comes From
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin 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
Cooking Methods
Recipes
Recipes
COMING SOON…
Related products
-
Sale!
Minute Steak
$6.991/2 lb +/-
-
Bone In NY Strip
$29.99Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work.
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout
-
T-Bone Steak
$47.99This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).
-
Bavette Steak
$17.99Bavette is known to be very rich in flavour and relatively loose – almost crumbling – in texture when cooked right.
