Meat
raw choice top sirloin cap steak.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
raw picanharaw coulotte steakraw beef cap steakraw top sirloin butt capraw rump cap
SERVING
CALORIES
182
PROTEIN
21.5g
CARBS
0g
FAT
10.6g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories182kcal—
Protein21.5g43%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat10.6g14%
Saturated fat4.1g21%
Trans fat0.10g—
Cholesterol72mg24%
Water67g—
MINERALS
Sodium54mg2%
Potassium342mg7%
Calcium18mg1%
Iron1.9mg11%
Magnesium21mg5%
Phosphorus190mg15%
Zinc4.4mg40%
Copper0.08mg9%
Manganese0.01mg0%
Selenium22µg40%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0.10µg1%
Vitamin E0.20mg1%
Vitamin K1.2µg1%
Thiamin (B1)0.08mg7%
Riboflavin (B2)0.15mg12%
Niacin (B3)5.5mg34%
Pantothenic acid (B5)0.40mg8%
Vitamin B60.50mg29%
Folate (B9)7.0µg2%
Vitamin B122.4µg100%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup236g
1 tablespoon15g
1 teaspoon5g
1 oz28.4g
1 lb453.6g
1 ml1g
1 liter1000g
1 piece227g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality complete protein for muscle repair
- ✓Rich in Vitamin B12 which supports nervous system health
- ✓High zinc content helps maintain a strong immune system
- ✓Provides bioavailable heme iron to prevent anemia
- ✓Contains selenium, a powerful antioxidant that protects cells
COOKING TIPS
In the kitchen.
- 1Leave the thick fat cap intact during cooking to baste the meat and enhance flavor
- 2Always slice against the grain to ensure a tender bite
- 3Allow the steak to rest for at least 5-10 minutes after cooking to retain juices
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator at or below 40°F (4°C)
- Keep in original vacuum-sealed packaging or wrap tightly to prevent air exposure
- Freeze in airtight containers or freezer bags for up to 6-12 months for best quality
FAQ
Frequently asked questions.
How long can I keep raw sirloin cap in the refrigerator?
It typically stays fresh for 3 to 5 days if kept at a consistent temperature of 40°F (4°C) or lower.
Can I freeze this cut of steak?
Yes, it freezes very well. For best results, use a vacuum sealer or double-wrap in plastic and foil to prevent freezer burn.
What is the difference between sirloin cap and picanha?
They are the same cut. Picanha is the traditional Brazilian name for the top sirloin cap with the fat layer left on.
Should I wash the steak before cooking?
No, washing raw meat can spread bacteria around your kitchen. Instead, pat it dry with paper towels before seasoning.
What does 'Choice' grade mean?
USDA Choice is the second-highest grade, indicating good marbling and tenderness, though slightly less than 'Prime'.
What is the best cooking method for this cut?
Grilling or pan-searing are ideal. Start by rendering the fat cap down, then sear the meat sides to your preferred doneness.
How do I identify the grain for slicing?
Look for the direction of the muscle fibers; they usually run diagonally. Slice perpendicular to these lines.
Is the fat cap edible?
Yes, and it is highly prized for its flavor. It should be rendered during cooking until crispy.
What can I use as a substitute for sirloin cap?
Tri-tip or standard top sirloin steaks are the best alternatives, though they may lack the specific fat cap.
Is this cut lean?
The meat itself is relatively lean, but the overall fat content is higher due to the external fat cap characteristic of this cut.
