Top Sirloin Steak

Top sirloin steak is a cut of beef taken from the sirloin primal cut, located on the back of the cow. It is a lean, flavorful cut that is popular for grilling and roasting. It is obtained by butchering cattle.

Manufacturers add top sirloin steak to packaged foods primarily as a source of protein. It is often found in prepared meals, deli salads, and other meat-based products to provide a main component of the dish.

As a whole food, top sirloin steak is not regulated by the FDA as an additive; its safety is covered under general food safety regulations. It is a source of protein, iron, and B vitamins. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories, and red meat can contribute to saturated fat intake. The International Agency for Research on Cancer (IARC) has classified consumption of red meat as probably carcinogenic to humans (Group 2A), based on limited evidence that red meat causes cancer in humans and strong mechanistic evidence. However, the overall evidence regarding specific health effects is complex and subject to ongoing research.