Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised
Whole food · Beef Products
Bottom round steak, braised to tender perfection, is a lean, robust cut from the hindquarter of the cow. It transforms from a tough, fibrous piece of meat into a succulent, deeply savory dish with a rich, beefy flavor and a melt-in-your-mouth texture. Nutritionally, it's a powerhouse of protein, offering over 32 grams per 100 grams with minimal fat and zero carbohydrates.
Calorie split: 56% protein · 0% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore braised bottom round for its deep, comforting flavor and the way slow cooking breaks down its fibers into a tender, fork-tender texture. It's a versatile cut that absorbs marinades and braising liquids beautifully, making it a staple in hearty, home-cooked meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The primary downside is that if not braised properly, it can be tough and chewy, which may be off-putting to some. For those monitoring saturated fat or cholesterol, it's wise to consume in moderation and pair with fiber-rich vegetables to balance the meal. A concrete tip is to use a slow cooker or Dutch oven with low heat and ample liquid to ensure tenderness, and to trim all visible fat before cooking.
Key benefits
- High-quality protein source for muscle maintenance and repair.
- Very low in carbohydrates, making it suitable for low-carb and ketogenic diets.
- Rich in iron, zinc, and B vitamins essential for energy metabolism.
- Minimal fat content compared to other beef cuts when trimmed.
- Provides a long-lasting feeling of satiety due to its high protein density.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'round' in bottom round refers to the large, circular muscle group in the cow's hindquarter, which is one of the most exercised areas, making the meat lean but also prone to toughness if not cooked with patience and moisture.
Full nutrition (USDA data · scales with serving)
| Water | 55.7 g |
| Energy | 240 kcal |
| Energy | 1006 kj |
| Protein | 32.7 g |
| Total lipid (fat) | 11.2 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 208 mg |
| Potassium, K | 269 mg |
| Sodium, Na | 43.0 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 32.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 124 mg |
| Betaine | 16.3 mg |
| Vitamin B-12 | 1.7 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) | 0.47 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) | 1.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.47 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.30 g |
| PUFA 18:3 | 0.11 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 | 98.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.77 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.94 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.94 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
FAQ
How do I make bottom round steak tender?
Braise it slowly in liquid (like broth, wine, or tomatoes) at a low temperature (around 300°F/150°C) for 2-3 hours. This breaks down the connective tissue and collagen, resulting in a tender texture.
Is bottom round steak healthy?
Yes, it's a lean, high-protein cut with minimal fat and no carbs. It's rich in iron and B vitamins, making it a nutritious choice when trimmed of excess fat.
What's the difference between bottom round and top round?
Bottom round is slightly tougher and leaner than top round, which is often used for roast beef. Both are from the hindquarter, but bottom round benefits more from slow, moist cooking methods like braising.
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 2.40 kcal/g · 54% 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.