These steaks are one of the best deals in the line. They don’t have any antibiotics or hormones and will not let you down. They are cut from lean Top Sirloin and average 1″ thick. They taste great when cooked slowly on the grill or for 10 to 12 minutes in the oven at 400 degrees. A quick, easy affordable dinner that you can serve to the most discriminating guests and still impress. NEVER THAW IN A MICROWAVE – this can damage the product. ALWAYS thaw frozen beef in the refrigerator or in a pan of cold water. DO NOT remove cryovac packaging until product is thawed completely.
The 10oz Top Sirloin is a steak that punches well above its weight class. The first question many people ask is, “how long should I cook it on each side?”…. There isn’t a single answer to that question because cook time depends on a lot of things, like the temperature of the steak at the beginning, the temperature of the grill surface, and the temperature of the room where the steak is being cooked. Beyond that, there is a simpler way that is more accurate. The internal temperature of the steak. It doesn’t really matter how the heat is applied; cooking heat can come from a wood fire, a broiler, or sous vide. There are literally dozens of great ways to cook a steak. Personally, we like our steaks “rare,” and for bigger cuts like the 10oz Top Sirloin, we take them off the heat when the internal temperature reaches 115 to 118F. The internal temperature will continue to coast up as the steak rests to somewhere in the 125-130F range. This is why giving the steak enough “rest time” after cooking is so important for making the perfect steak. The 10oz Top Sirloin is easy to cook because it’s fairly thick and doesn’t heat up as quickly as thinner steaks. This means it takes longer to reach the right temperature for serving.
Thaw slowly – submerge in a pan of cool water if you’re in a hurry, NEVER a microwave.
Season – Your preferred seasoning, to taste. Some people put oil on the steak before seasoning it, but we don’t think that’s the best way to do it and don’t suggest it.
Cook – Keep track of the internal temp, that’ll tell you when it’s done. Get a good digital thermometer.
Rest – 5 to 10 minutes is best. If you don’t cover the steak while it rests, it will stay warm. The “coast up” temperature will usually be higher than you want it to be.
Serve: Unless your guests are little kids or you like to be in charge, let them carve their own steak. Cutting a steak is part of enjoying a meal.
The 10oz Top Sirloin is a very versatile steak. It comes from the back of the “loin” part of the beef and has a great mix of taste and texture. Top Sirloin steaks are boneless, without exception. The Top Sirloin will exhibit some “marbling” but typically less than the Ribeye and NY Strip. When Top Sirloin steaks are aged correctly, they will be just as tender and tasty as NY Strip steaks. We cut our 10oz Top Sirloin steaks to approximately 1” thick. Because cattle are all different sizes, the steaks will be slightly different in thickness depending on the animal they came from. Many people ask us why the thickness of our steaks varies. The reason is that we cut our steaks to a certain weight, and since all cattle are slightly different sizes, the difference shows up in the thickness of the steak. If we cut all the steaks to the same thickness, then the weight of the steaks would vary…. which would greatly complicate selling them online.
All of our beef is “wet aged” which is a fairly common thing among beef producers. Still, our beef is wet aged for at least 35 days, which is longer than a lot of our competitors. This makes a difference in flavor and tenderness. When beef is wet-aged, enzymes that are already in the beef start to break it down and make it more tender. It has more effect on tenderness than it does flavor. Dry aging, on the other hand, is a very different process that uses the same naturally occurring enzymes to make the beef tender. Dry aging also lets the beef lose water, which tends to make the flavor stronger. One process called dry aging is a lot like aging artisanal cheese. The cheese tends to get stronger flavors that some people don’t like. We’ve found “wet aging” for an extended period to be the best case scenario for us.
Beef is a nutritional powerhouse that delivers protein, iron, zinc and vitamin B12. However, with its high calorie and saturated fat content, portion control is key for maintaining a healthy diet When preparing beef at home, it’s helpful to understand proper serving sizes. So how much beef is the right amount? Let’s examine what 10 ounces of beef looks like and how to incorporate it into balanced meals
Why Paying Attention to Portion Size Matters
The recommended intake for red meat like beef is 3-4 ounces per day for women and 4-6 ounces for men, according to the American Heart Association. Eating more than this has been associated with increased risk of heart disease, diabetes and some cancers. It’s easy to overeat protein foods, so visually identifying proper serving sizes of beef is important.
Visual Comparisons for 10 Ounces of Raw Beef
Here are some common visualizations for what 10 raw ounces of beef looks like:
-
Palm of hand (4 inches) The palm equals about 3 ounces of meat So 10 ounces is over 3 palm-sized portions
-
Deck of cards (3-4 ounces): 10 ounces of beef is 2.5-3 decks of playing cards.
-
Baseball (5 ounces): 10 ounces is 2 baseballs lined up.
-
Can of tuna (5 ounces): Double a 5 ounce tuna can for 10 total ounces.
-
Smartphone (6-7 ounces): 10 ounces is about 1.5 times a smartphone’s weight.
-
1 cup of water (8 ounces): 10 ounces is slightly over 1 cup of water.
-
Block of cheese (8 ounces): A standard block is slightly less than 10 ounces of beef.
Changes After Cooking a 10 Ounce Portion
When cooked, beef loses moisture and shrinks. Here’s what happens:
-
A 10 ounce steak or roast loses 25-30% and yields 7-8 cooked ounces.
-
For ground beef, 10 raw ounces makes about 8 cooked ounces due to a 20% loss.
-
Braised beef like stew meat cooks down more, with 10 raw ounces ending up around 6-7 cooked ounces.
Serving Tips for 10 Ounces of Beef
Here are some ideas for 10 ounce beef portions at mealtime:
-
Grill or pan-sear a 10-12 ounce steak or roast whole, then slice to serve.
-
Make 2-3 burger patties from 10-12 ounces of ground beef.
-
Cube 10 ounces of stew meat for beef stews.
-
Skewer 10-12 ounce kabobs using cubed cuts like tenderloin or sirloin.
-
Add 8-10 ounces of sliced, cooked beef to salads.
-
Sauté 10-12 ounces of stir-fry cuts like flank or round steak.
Cooking and Safety Tips
Follow these tips for properly cooking and handling 10 ounces of beef:
-
Cook beef to at least 145°F internally for medium rare, up to 160°F for well done.
-
Let rest 5 minutes after cooking before slicing to allow juices to redistribute.
-
Thaw frozen beef safely in the fridge, cold water, or microwave on defrost setting. Never thaw at room temp.
-
Marinate beef in the refrigerator, not on the counter. Discard used marinade to avoid bacteria.
-
Refrigerate cooked beef within 2 hours and use within 3-4 days. Freeze for longer storage.
Healthy Ways to Round Out a Beef Meal
Pair a 10 ounce serving of beef with these items for a balanced plate:
-
Vegetables: Roasted, grilled or sautéed veggies like broccoli, Brussels sprouts, carrots.
-
Whole grains: Brown rice, quinoa, farro, whole wheat pasta.
-
Starchy vegetables: Baked potato, sweet potato, butternut squash.
-
Leafy greens: Spinach, kale, mixed salad greens.
-
Legumes: Black beans, chickpeas, lentils.
-
Low-fat dairy: Greek yogurt, low-fat milk, cheese.
The Takeaway on 10 Ounces of Beef
Using visual cues and cooking beef properly ensures you stay within the 3-6 ounce daily recommendation. Pairing beef with veggies, grains and other plant foods creates balanced, flavorful meals. With proper portioning, beef can be incorporated into a healthy diet without overdoing it on calories or saturated fat. Focus on moderation and controlling portions to maximize the nutritional benefits of beef.
Frequency of Entities:
10 ounces of beef: 21
10 ounce portion: 5
10 ounces: 4
10 raw ounces: 3
10 ounce steak: 2
10 ounce serving: 2
Slab Jerky5oz Bags3oz Bags
Signature® Salt + Pepper
Signature® SPG (Salt, Pepper, Garlic)
Signature® BBQ Dry Rub
Signature® Horseradish Prime Rib Rub
Soup & Beef Bundles
Stacy Lynns Cinnamon Rolls
$24.99 – $159.99 — or subscribe and save up to 10%
| Select Quantity: No selection | Clear |
|---|
No antibiotics, growth hormones or steroids added.
These steaks are one of the best deals in the line. They don’t have any antibiotics or hormones and will not let you down. They are cut from lean Top Sirloin and average 1″ thick. They taste great when cooked slowly on the grill or for 10 to 12 minutes in the oven at 400 degrees. A quick, easy affordable dinner that you can serve to the most discriminating guests and still impress. NEVER THAW IN A MICROWAVE – this can damage the product. ALWAYS thaw frozen beef in the refrigerator or in a pan of cold water. DO NOT remove cryovac packaging until product is thawed completely.
| Weight | 10 oz |
|---|
The 10oz Top Sirloin is a steak that punches well above its weight class. The first question many people ask is, “how long should I cook it on each side?”…. There isn’t a single answer to that question because cook time depends on a lot of things, like the temperature of the steak at the beginning, the temperature of the grill surface, and the temperature of the room where the steak is being cooked. Beyond that, there is a simpler way that is more accurate. The internal temperature of the steak. It doesn’t really matter how the heat is applied; cooking heat can come from a wood fire, a broiler, or sous vide. There are literally dozens of great ways to cook a steak. Personally, we like our steaks “rare,” and for bigger cuts like the 10oz Top Sirloin, we take them off the heat when the internal temperature reaches 115 to 118F. The internal temperature will continue to coast up as the steak rests to somewhere in the 125-130F range. This is why giving the steak enough “rest time” after cooking is so important for making the perfect steak. The 10oz Top Sirloin is easy to cook because it’s fairly thick and doesn’t heat up as quickly as thinner steaks. This means it takes longer to reach the right temperature for serving.
Order of operations:
Thaw slowly – submerge in a pan of cool water if you’re in a hurry, NEVER a microwave.
Season – Your preferred seasoning, to taste. Some people put oil on the steak before seasoning it, but we don’t think that’s the best way to do it and don’t suggest it.
Cook – Keep track of the internal temp, that’ll tell you when it’s done. Get a good digital thermometer.
Rest – 5 to 10 minutes is best. If you don’t cover the steak while it rests, it will stay warm. The “coast up” temperature will usually be higher than you want it to be.
Serve: Unless your guests are little kids or you like to be in charge, let them carve their own steak. Cutting a steak is part of enjoying a meal.
The 10oz Top Sirloin is a very versatile steak. It comes from the back of the “loin” part of the beef and has a great mix of taste and texture. Top Sirloin steaks are boneless, without exception. The Top Sirloin will exhibit some “marbling” but typically less than the Ribeye and NY Strip. When Top Sirloin steaks are aged correctly, they will be just as tender and tasty as NY Strip steaks. We cut our 10oz Top Sirloin steaks to approximately 1” thick. Because cattle are all different sizes, the steaks will be slightly different in thickness depending on the animal they came from. Many people ask us why the thickness of our steaks varies. The reason is that we cut our steaks to a certain weight, and since all cattle are slightly different sizes, the difference shows up in the thickness of the steak. If we cut all the steaks to the same thickness, then the weight of the steaks would vary…. which would greatly complicate selling them online.
All of our beef is “wet aged” which is a fairly common thing among beef producers. Still, our beef is wet aged for at least 35 days, which is longer than a lot of our competitors. This makes a difference in flavor and tenderness. When beef is wet-aged, enzymes that are already in the beef start to break it down and make it more tender. It has more effect on tenderness than it does flavor. Dry aging, on the other hand, is a very different process that uses the same naturally occurring enzymes to make the beef tender. Dry aging also lets the beef lose water, which tends to make the flavor stronger. One process called dry aging is a lot like aging artisanal cheese. The cheese tends to get stronger flavors that some people don’t like. We’ve found “wet aging” for an extended period to be the best case scenario for us.
A Serving Size of Meat versus What You Get at a Steakhouse
FAQ
Is 10 oz of steak enough for 2 people?
How big is an oz of beef?
How many Oz of steak is a lot?
How big is 4 oz of steak?
How many ounces in a cup of ground beef?
Most people will have measuring cups in their kitchen. They are a great tool to use for weight and portion size measurement if you don’t have a food scale . As mentioned, 1 pound or 16 ounces of cooked ground beef will equal 3 cups. 1 cup of ground beef will equal 5.33 ounces. To convert into ounces: ½ cup = 2.66 ounces 1 cup = 5.33 ounces
How much protein is there in 100 grams of lean beef?
For every 100g of lean meat, there is an average of 32g to 35g of protein, in addition we have 7g of lipids, 84mg of cholesterol and 4. 3g of saturated fat.
How many ounces in 1 pound of cooked ground beef?
As mentioned, 1 pound or 16 ounces of cooked ground beef will equal 3 cups. 1 cup of ground beef will equal 5.33 ounces. To convert into ounces: ½ cup = 2.66 ounces 1 cup = 5.33 ounces 2 cups = 10.66 ounces 3 cups = 16 ounces Keep in mind these numbers are for cooked ground beef which can be 25% less than raw ground beef.
What does 1 oz of meat look like?
In this section, we will explore visual comparisons to help you understand what 1 oz of meat looks like. A standard 1 oz serving of meat is generally equivalent to the size of a small matchbox or the palm of your hand. To visualize this, imagine a slice of deli meat about the size of a slice of bread, or a single chicken tenderloin.