USDA Choice Beef Sirloin

#814 Serves 4
4 - 6 oz. steaks, 1.5 lbs.
  • Product Details

    Great for griling! Our USDA Choice Beef Sirloin is specially aged to develop a texture that is firm, yet juicy and tender. Big, robust flavor and 1½” thick cut make this steak the perfect mealtime option. Individually wrapped in easy-peel packaging, this is sure to be a delicious family favorite.

    • No Sugar Added No Sugar Added
    • No Gluten Ingredients No Gluten Ingredients
    • Grill Grill
  • Preparation

    Time to table:* 18 minutes

      • Grill Grill
    • Preheat grill to Medium
    • Lightly oil and season as desired on both sides of steak.
    • Place steaks on grill.
    • Grill 7 to 10 minutes depending on portion size.
    • Flip steaks; cook for an additional 5-8 minutes and to 160°F for medium-well doneness or to desired doneness.
    • For best results let steaks rest for 5 minutes before cutting.

    *Time to table is based on preferred preparation method and appliances may vary. Some products may require thaw time. See product preparation instructions for details.

  • Nutrition

    As packaged
    Serving Size 1 Steak 6oz (170g)
    Servings Per Container 4
    Amount Per Serving
    Calories from Fat 160 Calories 310
    % Daily Value*
    Total Fat 18 g 28 %
    Saturated Fat 8 g 40 %
    Trans Fat 0 g
    Cholesterol 80 mg 27 %
    Sodium 480 mg 20 %
    Total Carbohydrate 0 g 0 %
    Dietary Fiber 0 g 0 %
    Sugars 0 g
    Protein 32 g
    Vitamin A 0 %
    Vitamin C 0 %
    Calcium 0 %
    Iron 15 %
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Food Choices:
    4 Lean Protein
    3 Fat

    Food Choices calculations are based on Choose Your Foods: Food Lists for Diabetes ©2014 by the Academy of Nutrition and Dietetics, American Diabetes Association, Inc.
  • Ingredients


    Note: Ingredients may change as our product recipes are updated. You may also want to see your product packaging for ingredients.