Top Sirloin Petite Roast | Lean

Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Boneless

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

Butcher's Note

Roasts are called “Petite” due to their smaller size.

Industry Ids ?

UPC - 1321

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

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Cooking Methods:

Nutrition Information

Nutrition:

140 CALORIES

0 % *

1.5g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

2.3 mg IRON

0 % DV

5.9 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 #23259): 140 Calories; 45 Calories from fat; 5g Total Fat (1.5 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 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; 2.31 mg Iron; 315 mg Potassium; 0.16 mg Riboflavin; 4.94 mg NE Niacin; 0.49 mg Vitamin B₆; 3.17 mcg Vitamin B₁₂; 204.12 mg Phosphorus; 5.93 mg Zinc; 29.23 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 Iron, Riboflavin, and Phosphorus.

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Recipes That Use This Cut:

While this Top Sirloin Petite Roast cooks in this oven, onions are gently sautéed in butter for an impressive fig-onion finishing sauce.

Pine nuts and Dijon-style mustard bring a beautiful color to the outside of this tender roast. Paired with a fresh salad of fennel and radishes make this meal complete.

A Top Sirloin Petite Roast is simply seasoned with pepper and cooked to juicy perfection. Meanwhile broccolini is sautéed and served with a blue cheese butter that is perfect with meat and vegetables.

This pint size snack is filled with loads of flavor and great for any lunch box. Fill dinner rolls with roasted beef Sirloin, roasted onions, creamy blue cheese, bacon and fresh greens.