Meat
Sirloin
Sirloin sits behind the short loin and ahead of the round—a family of muscles with more flavour and chew than fillet, less extravagance of fat than ribeye. Depending on the cutting style (UK, US, Australian), “sirloin” may mean a bone-in roasting joint, a top sirloin steak, or a set of subprimals including the cap, centre, and rump end. The grain is coarser than tenderloin; a little marbling and proper resting go a long way. It is prized as everyday premium: steakhouse-capable when graded well, roast-friendly on the bone, and more economical than fillet. Pin-bone, flat-bone, and wedge-bone sirloins describe how much lumbar bone remains for roasting. Cap meat can be separated for grilling; the centre yields tidy steaks. Best cooked medium-rare to medium and sliced across the grain when serving a joint.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.52 g
- Saturated Fat 3.69 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 0.79 g
- Cholesterol 69.9 mg
- Sodium 61.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 60 g
- Energy 170 kcal
- Water 60 g
- Protein 23.3 g
- Fat 8.52 g
- Saturated Fat 3.69 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 0.79 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.59 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 285 mg
- Major Minerals 284 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.59 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
English “surloyn” roast traditions linked the cut to court and household feast cookery.
Butchers sold sirloin as a signature British roasting joint, often on the bone.
US cutting charts split top sirloin for steaks while retaining roast forms in other markets.
Seam-boning and retail tray packing created consistent sirloin steak portions worldwide.