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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, top loin steak is a nutrient-dense protein source that provides essential vitamins and minerals. It is an excellent source of high-quality protein for muscle repair, heme iron for blood health, and Vitamin B12 for nerve function. While it contains 13.8g of fat per 100g, it is generally leaner than cuts like ribeye.
A 100g serving of raw top loin steak contains approximately 22.5g of protein. This high protein density makes it an ideal food for athletes, bodybuilders, or anyone looking to maintain muscle mass.
Yes, top loin steak is perfectly suited for a ketogenic or low-carb diet because it contains 0g of carbohydrates. Its combination of high protein and moderate fat (13.8g per 100g) helps meet macronutrient goals while providing satiety.
Yes, 'top loin steak' is the technical name for the cut, but it is most commonly marketed as a New York Strip or Kansas City Strip. It is cut from the short loin of the cow and is known for its balance of tenderness and flavor.
Because it is a tender cut with a fine grain, it is best prepared using high-heat methods like grilling, pan-searing in a cast-iron skillet, or broiling. To maintain its texture and juiciness, it is recommended to cook it to medium-rare or medium doneness.
Raw top loin steak typically stays fresh in the refrigerator for 3 to 5 days if kept in its original packaging or wrapped tightly. Always store it in the coldest part of the fridge, usually the bottom shelf, to prevent bacterial growth.
Yes, you can freeze raw steak for 6 to 12 months for the 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.
raw top loin steak is a versatile ingredient found in cuisines around the world. With 214 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Spoiled steak will often have a distinct sour or ammonia-like odor, a slimy or sticky surface texture, and may turn a dull grayish or greenish color. If you notice any of these signs, the meat is no longer safe to consume and should be discarded.
In its natural, raw state, top loin steak is 100% gluten-free. However, if you are buying pre-marinated or seasoned steaks, check the ingredient label as some marinades contain soy sauce or thickening agents that include gluten.
Top loin steak has a robust, 'beefy' flavor that is more intense than a tenderloin but more refined than a sirloin. It has a firm yet tender texture with a characteristic strip of fat along one edge that adds flavor during the cooking process.