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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense source of high-quality protein, Vitamin B12, and bioavailable heme iron. However, because 'prime' cuts have higher marbling, it contains about 22g of fat per 100g, so it should be enjoyed in moderation as part of a balanced diet.
A 100g serving of raw prime top loin steak provides approximately 19g of complete protein. This makes it an excellent food for muscle repair, growth, and maintaining lean body mass.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a significant amount of fat (22.17g per 100g). The high fat-to-carb ratio makes it an ideal protein source for those on a ketogenic or carnivore diet.
Raw prime top loin steak is naturally gluten-free. However, if you are buying pre-marinated or seasoned steaks, always check the label as some commercial rubs or marinades may contain wheat-based thickeners or soy sauce.
This cut is best prepared using high-heat methods like grilling, pan-searing in a cast-iron skillet, or broiling. Because it is a 'prime' cut with ample marbling, it stays juicy and flavorful when cooked to medium-rare or medium doneness.
Prime is the highest USDA grade, indicating the meat has the most intramuscular fat (marbling). This results in a more tender, juicy, and flavorful eating experience compared to 'Choice' or 'Select' grades.
Raw steak should generally be cooked or frozen within 3 to 5 days of purchase. Always store it in the coldest part of the refrigerator, ideally at or below 40°F (4°C), to maintain freshness.
raw prime top loin steak is a versatile ingredient found in cuisines around the world. With 281 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze it for 6 to 12 months for best quality. To prevent freezer burn, wrap the steak tightly in plastic wrap or vacuum-seal it before placing it in a heavy-duty freezer bag.
Spoiled steak will typically have a sour or ammonia-like smell, a slimy or sticky texture, and may develop a grey or greenish tint. If the meat feels tacky to the touch or smells 'off,' it should be discarded immediately.
Yes, it is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body. Regular consumption can help support healthy red blood cell formation and prevent iron-deficiency anemia.