Beef / Pork

Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb is for Dinner.

Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb takes 10 minutes to prepare.

Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb takes several minutes to cook.

Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb makes 1 servings.

The ingredients for Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb are:

1 sirloin steak, boneless, with minimum fat (try to buy the steak in a weight which will closely divide by 100, ex. 400 grams, 500 grams, etc.).

COOK'S NOTE: all nutritional information in the recipes included in this collection is based on the cooked weight of meat. Therefore, although this meat preparation method may describe a slightly higher weight (100 g) than the usual portion of 85 g/3 oz, that is because the portion described here is uncooked. Cooked, it will be an 85 g/3 oz portion.

The Nutritional Information above is for a cooked 3 oz/85 g portion.

However, you can seldom if ever buy a steak that small, so this process shows you how to trim, cut, and store your steak for use in recipes.

Here is how you make Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb:

For the purposes of these recipes, a standard portion of meat protein is 3 oz/85 g of cooked meat. However, meat loses up to 25% of weight when cooked, so this adjustment must be made when preparing raw portions for recipes. Therefore, "3 oz/85 g" portions, are actually about 100 g raw, as shown below.Weigh the steak. Place the steak on a cutting board and cut approximately 100 gram pieces. You will need to experiment until you understand what constitutes a 100 gram portion. Collect "scraps" when you need to trim, pack the scraps together, weigh and mark carefully. Set aside for stir fries or stews or soups.Wrap each 100 g portion individually in plastic wrap, label clearly with weight and date. Refrigerate up to 4 days. To freeze, place 1 or more plastic wrapped portions in a freezer ziplock bag. Freeze up to 6 weeks.

The nutritional information for Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 156.0

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 24.0 g

The dietary needs meet for Steak, Sirloin: How to Trim and Portion/Base Method, Low and Moderate Carb is Low Carb