Meat
Flat Bone
Flat-bone sirloin is a bone-in sirloin steak cut where the bone presents a relatively flat profile—a classic steaker’s portion with more flavour from bone contact and a mix of muscles on one plate. Tenderness varies across the steak; cook medium-rare and rest well. Grill or broil hot, season simply, and let diners work around the bone. A traditional American steakhouse cut less common in boneless-only retail cases.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 16.1 g
- Saturated Fat 6.43 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 73.9 mg
- Sodium 57 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.43 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.13 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 569 mg
- Major Minerals 568 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.13 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American steakhouses cut flat-bone sirloins as hearty bone-in portions.
Supermarket meat cases still offered flat-bone sirloin for weekend grills.
Nostalgia menus revived flat-bone sirloin for old-school steak service.