Meat

Sirloin End

Sirloin-end leg is the upper portion nearer the hip—meatier for large slices, sometimes including sirloin muscle. Carves into broad steaks and roast slices with less taper than the shank end. Roast to pink and carve across the grain; or separate sirloin for steaks. A good choice when presentation slices matter for a dinner party. Season generously—the surface area of a rolled sirloin-end takes herb crusts well.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoasted

Traits

FlavourfulLarge JointPortionPrep ReadySirloin End

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 174

Amount per 100 g

Total Fat 8.61 g
Saturated Fat 3.77 g
Trans Fat 0.2 g
Monounsaturated Fat 4.06 g
Polyunsaturated Fat 0.78 g
Cholesterol 69.6 mg
Sodium 58.8 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 24.2 g
Water 61.4 g

Detailed nutrients

Energy 174 kcal
Water 61.4 g
Protein 24.2 g
Fat 8.61 g
- Saturated Fat 3.77 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 0.78 g
  - Omega-3 0.08 g
- Trans Fat 0.2 g
Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 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 348 mg
- Major Minerals 347 mg
  - Calcium 29 mg
  - Sodium 58.8 mg
  - Potassium 259 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 5 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·

Minerals

Sodium: 58.78 · Potassium: 259 · Calcium: 29 · Iron: 1.5 ·

Loin is typically among the leaner, tender muscle primals.

History

500

Carving-focused hosts chose sirloin-end legs for tidy dinner-party slices.

1850

American half-leg packs often labelled sirloin halves for easier home roasting.

1980

Deli roast-lamb lines favoured sirloin-end muscle for even sandwich meat.