Beef, round, bottom round, steak, separable lean only, trimmed to 1/8" fat, select, cooked, braised
Whole food · Beef Products
This is a lean, muscular cut from the beef round, transformed by braising into tender, deeply savory shreds with a clean, beefy flavor. Its low fat content and high protein make it a nutritional powerhouse, delivering over 34 grams of protein per 100g with minimal fat and zero carbohydrates. The slow, moist cooking method is essential to break down its tough connective tissue into succulent, fork-tender meat.
Calorie split: 70% protein · 0% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible versatility and ability to absorb rich sauces and seasonings during braising, resulting in a deeply flavorful, comforting dish. It's a budget-friendly cut that delivers gourmet results when cooked properly.
⚠️ Watch-outs & how to enjoy it better
If not braised long enough, it can be tough and chewy. As a red meat, it should be consumed in moderation as part of a balanced diet. Tip: Ensure a long, slow braise (2-3 hours) with ample liquid to guarantee tenderness. Pair with fiber-rich vegetables like carrots or broccoli to create a more balanced meal.
Key benefits
- Exceptionally high in complete protein for muscle maintenance and satiety.
- Very low in fat, especially saturated fat, compared to other beef cuts.
- Zero carbohydrates and sugar, making it suitable for ketogenic and low-carb diets.
- Rich in essential minerals like iron, zinc, and B12.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'round' comes from the rear leg of the cow, a well-exercised muscle. This constant use creates more collagen, which is why braising is perfect—it converts that tough collagen into rich, silky gelatin.
Full nutrition (USDA data · scales with serving)
| Water | 58.6 g |
| Energy | 205 kcal |
| Energy | 858 kj |
| Protein | 34.5 g |
| Total lipid (fat) | 6.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 289 mg |
| Sodium, Na | 46.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 43.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.46 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 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) | 0.44 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 | 2.2 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 | 0.16 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.68 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.26 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.02 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 | 92.0 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 | 0.45 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
Why is my bottom round steak always tough?
It's likely undercooked. This cut requires long, slow, moist heat (braising) to break down its dense muscle fibers and collagen. Cooking it quickly like a tenderloin will result in toughness. Aim for 2-3 hours of simmering in liquid.
How is this different from 'top round'?
The bottom round comes from the very back of the leg and is slightly leaner and tougher than the top round, which is from the upper part of the leg. Both are lean and benefit from braising, but the bottom round is often considered the tougher of the two.
Can I cook this in a slow cooker or Instant Pot?
Yes, both are excellent methods. A slow cooker on low for 6-8 hours works perfectly. An Instant Pot can tenderize it in about 45-60 minutes under high pressure, making it a much faster option.
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 2.05 kcal/g · 67% 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.