Beef, round, bottom round, steak, separable lean and fat, trimmed to 0" fat, select, cooked, braised
Whole food · Beef Products
This is a lean, robust cut from the rear leg of the cow, braised to tender perfection. Its flavor is deeply beefy and savory, with a firm yet yielding texture that holds up beautifully to slow cooking. Nutritionally, it's a powerhouse of protein with minimal fat, making it a staple for high-protein, low-carb diets.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, concentrated beef flavor and satisfying chew that doesn't fall apart. It's a cultural cornerstone in dishes like pot roast and stews, where it transforms tough fibers into meltingly tender comfort food.
⚠️ Watch-outs & how to enjoy it better
The cut can be tough and dry if not cooked properly with sufficient moisture and time. To counteract this, always braise or slow-cook it, and consider pairing it with a flavorful sauce or gravy to add moisture and balance the lean texture.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Very low in carbohydrates and sugars
- Rich in iron and B vitamins, especially B12
- Low in saturated fat compared to other beef cuts
- Versatile for slow-cooking methods that enhance tenderness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Bottom round steak is often called 'poor man's brisket' because it offers a similar rich, beefy flavor at a lower price point, but requires similar slow-cooking techniques to become tender.
Full nutrition (USDA data · scales with serving)
| Water | 57.9 g |
| Energy | 217 kcal |
| Energy | 906 kj |
| Protein | 34.4 g |
| Total lipid (fat) | 7.7 g |
| Ash | 0.99 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 279 mg |
| Sodium, Na | 45.0 mg |
| Zinc, Zn | 5.8 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 33.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.17 mg |
| Niacin | 5.8 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 131 mg |
| Betaine | 17.2 mg |
| Vitamin B-12 | 1.8 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) | 0.45 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) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.21 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.83 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.31 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 93.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 1.4 g |
| Isoleucine | 1.6 g |
| Leucine | 2.7 g |
| Lysine | 2.9 g |
| Methionine | 0.90 g |
| Cystine | 0.44 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.1 g |
| Valine | 1.7 g |
| Arginine | 2.2 g |
| Histidine | 1.1 g |
| Alanine | 2.1 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.2 g |
| Glycine | 2.1 g |
| Proline | 1.6 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.36 g |
FAQ
How do I make bottom round steak tender?
Braise it slowly in liquid (like broth or wine) at a low temperature for 2-3 hours, or use a pressure cooker. Always slice against the grain after cooking.
Is this cut good for grilling?
Not ideal for grilling due to its leanness; it can become tough. It's best for moist-heat methods like braising, stewing, or slow-roasting.
What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently in its cooking liquid to prevent drying out.
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 2.17 kcal/g · 63% 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: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.