Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
This is a lean, versatile cut from the beef round, offering a firm, slightly chewy texture and a clean, beefy flavor. Trimmed to a thin 1/8-inch fat cap, it's a high-protein, virtually carb-free choice that's a staple for grilling and roasting. Its lean profile makes it a nutritional powerhouse for those prioritizing protein intake.
💚 Why it's loved
People love it for its robust beef flavor that stands up well to bold marinades and seasonings, making it incredibly versatile for weeknight dinners and weekend grills. It's a cultural cornerstone for classic dishes like London broil and beef fajitas, offering satisfying, hearty meals.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and dry if overcooked or not sliced properly against the grain. To counteract this, use a meat thermometer to avoid overcooking, marinate to add moisture and flavor, and always slice thinly perpendicular to the muscle fibers for maximum tenderness.
Key benefits
- Excellent source of complete, high-quality protein
- Naturally zero in carbohydrates and sugars
- Provides essential minerals like zinc and iron
- Leaner than many other beef cuts after trimming
- Supports muscle maintenance and satiety
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the 'round' comes from the rear leg of the cow, and the 'full cut' means it includes the entire muscle group before being separated into more specific sub-primal cuts like top round or bottom round.
Full nutrition (scales with serving)
| Water | 65.4 g |
| Energy | 195 kcal |
| Energy | 816 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 11.9 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 199 mg |
| Potassium, K | 342 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.36 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 85.9 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.36 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 5.1 g |
| MUFA 16:1 | 0.60 g |
| MUFA 18:1 | 4.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.90 g |
| Isoleucine | 0.92 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.53 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.69 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.70 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.1 g |
| Proline | 0.91 g |
| Serine | 0.79 g |
FAQ
What's the best way to cook this cut to keep it tender?
The key is high-heat, quick-cooking methods like grilling or broiling to medium-rare doneness (135°F internal temp), followed by a rest. Always slice thinly against the grain before serving.
Is this the same as flank steak or sirloin?
It's from the same general 'round' area of the leg but is a broader, less specific cut. Flank steak is a distinct, flatter muscle from the abdominal area, while sirloin comes from the back. All are lean but have different textures and ideal uses.
How does the nutrition compare to ground beef?
Per 100g, this cut is significantly leaner than regular ground beef (e.g., 80/20), offering more protein and less fat. It's a great choice for reducing overall fat intake while maintaining high protein content.