Meat
Sirloin
Bison sirloin sits between the short loin and the round—a flavourful, moderately tender block that yields steaks, small roasts, and stir-fry strips. It carries more chew than fillet but more character than pure tenderloin, with the lean, sweet profile typical of bison and less marbling than beef top sirloin of similar grade. Grill or pan-sear steaks to medium-rare and rest; roast larger pieces gently and slice thin. If the particular muscle feels firm, cut across the grain into medallions. Avoid long high-heat holds—sirloin dries at the edges before the centre benefits from extra time.
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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 8.08 g
- Saturated Fat 3.72 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.61 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 72.8 mg
- Sodium 56.6 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 61.3 g
- Energy 166 kcal
- Water 61.3 g
- Protein 23.3 g
- Fat 8.08 g
- Saturated Fat 3.72 g
- Monounsaturated Fat 3.61 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.43 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 374 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.43 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
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
Ranch butchers cut sirloin steaks when guests expected a mid-priced grill portion.
Health-oriented steakhouses promoted bison sirloin as leaner than beef strip.
Online ranches shipped whole sirloin blocks for home butchery and sous-vide.