Strip Petite Roast | Lean

Also Known As: Center Cut Striploin Roast; Manhattan Filet; Top Loin Petite Roast

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners.

Butcher's Note

Cut by removing the vein end and splitting the Strip Loin in half, lengthwise.

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Where This Cut Comes From:

Loin Primal | Primal Cut

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

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Nutrition Information

Nutrition:

160 CALORIES

0 % *

2.5g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

1.7 mg IRON

0 % DV

4.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23250): 160 Calories; 70 Calories from fat; 7g Total Fat (2.5 g Saturated Fat; 0.4 g Trans Fat; 0.3 g Polyunsaturated Fat; 3.2 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.69 mg Iron; 310 mg Potassium; 0.12 mg Riboflavin; 7.02 mg NE Niacin; 0.49 mg Vitamin B₆; 3.43 mcg Vitamin B₁₂; 194.88 mg Phosphorus; 4.71 mg Zinc; 28.72 mcg Selenium; 0 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus.

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