Beef, round, bottom round, roast, separable lean only, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
This is a lean, boneless cut from the rear leg of the cow, prized for its deep beefy flavor and firm, fine-grained texture. When raw, it presents as a dense, ruby-red muscle with minimal marbling, ideal for slow, moist cooking methods that transform its toughness into tender, sliceable perfection. Nutritionally, it's a powerhouse of high-quality protein with very low fat and zero carbohydrates, making it a staple for high-protein, low-carb diets.
Calorie split: 70% protein · 0% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
Home cooks and chefs love it for its robust, pure beef flavor that shines in hearty, comforting dishes. Its lean, uniform shape makes it perfect for slicing thin against the grain for sandwiches or carving into neat rounds for a classic Sunday roast.
⚠️ Watch-outs & how to enjoy it better
Its low fat content means it can easily become dry and tough if overcooked or prepared with high-heat methods like grilling. To counteract this, always use slow, moist cooking (braising, pot roasting) or marinate it before quick cooking, and be sure to slice it thinly against the grain to maximize tenderness.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Very low in fat and calories relative to its protein content.
- Rich in essential minerals like iron, zinc, and selenium.
- Contains B vitamins, particularly B12, crucial for nerve function.
- Zero carbohydrates, suitable for ketogenic and diabetic-friendly diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'bottom round' is one of the two muscles that make up the 'round primal' cut; it's actually the tougher of the two because the cow uses this leg muscle constantly for walking and standing, which develops more connective tissue.
Full nutrition (USDA data · scales with serving)
| Water | 72.6 g |
| Energy | 128 kcal |
| Energy | 534 kj |
| Protein | 22.2 g |
| Total lipid (fat) | 4.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 214 mg |
| Potassium, K | 350 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.14 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 92.7 mg |
| Betaine | 13.6 mg |
| Vitamin B-12 | 1.6 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) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.94 g |
| SFA 18:0 | 0.44 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.18 g |
| PUFA 18:2 | 0.14 g |
| PUFA 18:3 | 0.01 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.90 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.59 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.72 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.72 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.89 g |
| Hydroxyproline | 0.24 g |
FAQ
What's the difference between bottom round and top round?
The bottom round is slightly tougher and leaner than the top round, as it comes from a more exercised part of the leg. Top round is often used for more tender preparations like London broil, while bottom round excels in slow-cooked dishes.
How do I prevent it from drying out?
The key is low-and-slow, moist-heat cooking. Braise it in liquid (broth, wine) at 300-325°F (150-165°C) until fork-tender. Alternatively, marinate it for several hours before a quick sear, and always let it rest before slicing.
Is this a good cut for making beef jerky?
Yes, it's an excellent choice for jerky. Its very low fat content means the jerky will be lean and shelf-stable, and its fine grain takes up marinades well, resulting in a firm, chewy texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.28 kcal/g · 69% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.