Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
A lean, muscular cut from the rear leg of the cow, bottom round steak is known for its deep, beefy flavor and firm, dense texture that benefits from slow cooking. Nutritionally, it's a powerhouse of high-quality protein with very little fat, making it a staple for those seeking a lean, satisfying meal. Its robust character shines in dishes that allow it to tenderize over time, resulting in a rich, savory bite.
Calorie split: 44% protein · 0% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, authentic beef flavor and its ability to become incredibly tender when braised or slow-roasted, making it a comforting, hearty centerpiece. It's also valued for its lean profile, allowing for a protein-rich meal without excessive fat.
⚠️ Watch-outs & how to enjoy it better
The cut can be tough and chewy if not cooked properly, which may disappoint those expecting a quick, tender steak. To counteract this, slice it thinly against the grain after cooking, or choose a slow-cooking method like braising to break down the connective tissue.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Low in fat, especially saturated fat compared to other beef cuts
- Rich in iron and zinc, supporting immune function
- Provides B vitamins, particularly B12, for energy metabolism
- Versatile for both quick-cooking and slow-cooking methods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bottom round comes from the same primal cut as the eye of round and the rump, but it's often considered the leanest of the three, making it a favorite for health-conscious cooks.
Full nutrition (USDA data · scales with serving)
| Water | 66.9 g |
| Energy | 192 kcal |
| Energy | 805 kj |
| Protein | 20.7 g |
| Total lipid (fat) | 11.5 g |
| Ash | 1.0 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 | 1.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 199 mg |
| Potassium, K | 327 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 24.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.13 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 86.4 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 1.5 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) | 0.35 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) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.35 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 16:1 | 0.59 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.83 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.99 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.22 g |
FAQ
How do I make bottom round steak tender?
Slow cooking methods like braising, stewing, or roasting at low temperatures are best. Marinating beforehand and slicing thinly against the grain after cooking also helps.
Is bottom round steak good for grilling?
It can be, but it's best when marinated and cooked quickly over high heat to medium-rare. Overcooking will make it tough.
What's the difference between bottom round and top round?
Bottom round is leaner and slightly tougher, while top round is a bit more tender and often used for roast beef. Both are from the rear leg.
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 1.92 kcal/g · 43% 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.