Top Sirloin Question

RoyalMoose11
RoyalMoose11 Posts: 211 Member
edited November 2024 in Food and Nutrition
My market had a sale on top sirloin strips (butchered in store; "great for grilling" 2 inch by 6 inch strips). I went to look up their calorie content in MFP and they were all over the place. Am I correct in assuming this is because one if for fat-trimmed steaks and the other is not? These seem to be trimmed as there are no larger sections of white fat other than the regular marbling on the meat. thanks.

Replies

  • Francl27
    Francl27 Posts: 26,371 Member
    Lol I wish I had an answer to that question. Look for some USDA entry and just pick one...
  • DinoChicken
    DinoChicken Posts: 44 Member
    Top round and bottom round vary because of the amounts of fat in and also around the meat.. Same goes for sirloin.. I always go with the estimate for "trimmed uncooked" because I trim before weighing raw.. If I went with cooked I like medium rare so my same portion would weigh less than a drier well done.
  • DinoChicken
    DinoChicken Posts: 44 Member
    I mean weigh more!!.. Oops.. Cause med rare has more liquid well would weigh less!!!
  • RoyalMoose11
    RoyalMoose11 Posts: 211 Member
    Thanks. I made a 6-serving recipe based on the before-cooked weight and then weighed the whole thing after cooking and divided by 6 to get the nutritional information. After watching a few youtube videos I got a better since of how my steak was prepared (and it clearly looks like it was trimmed of all the fat).
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