Beef, top loin

The short loin is what you think of when you think of steak. This part of the cow contains the porterhouse, T-bone, strip loin, or strip steak. This is also one of the bigger parts of the cow that will yield multiple steaks depending on the size of the cow. The tenderloin actually cuts into the short loin of the cow. Depending on how the tenderloin is removed, you could possibly be cutting out the T-bone or porterhouse steaks because those steaks contain a part of the tenderloin muscle. Roasting, broiling, and grilling are the best dry heat ways of preparing beef from this section of the cow.

Beef top loin Nutrition Facts: Calories, Carbs, and Health Benefits

Beef top loin is 63.43% water, 0% carbohydrates, 20.61% protein, 0% dietary fiber, 0.9% ash and 15.49% fat. One beef top loin steak supplies you with 65.746 grams of protein, which is 142.93 percent of the minimum of 46 grams of fiber you should have daily if you are female and 117.4 percent of the minimum of 56 grams if you are male. That same it has an energy value of 953 kJ (228 Calories) in a 100 g (3.5 Oz) amount and is a rich source of Vitamin B12 (cobalamin), Vitamin B3 (niacin), and Vitamin B6 (pyridoxine) (44.17%, 43.41%, and 43.23% of the Daily Value, respectively). So if your diet contains beef top loin, it helps your body to form DNA, create energy by breaking down carbohydrates, form RBCs and it is effective against proliferation of the smooth vascular muscles which can block blood vessels, Alzheimer’s disease or dementia as it is responsible for metabolism in neurotransmitters and Parkinson's disease. In addition it contains a considerable amount of Zinc, Selenium and Phosphorus attaining 44.13%, 41.45% and 26.57% of the Daily Value in a 100 g (3.5 Oz), respectively.