Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
Whole food · Beef Products
This is a lean, broiled cut from the beef round, specifically the full cut trimmed to a thin 1/8-inch fat cap. It offers a robust, beefy flavor with a firm, slightly chewy texture characteristic of well-exercised muscle, and is a powerhouse of high-quality protein.
Calorie split: 53% protein · 0% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory beef flavor that stands up well to bold marinades and seasonings. It's a versatile, high-protein staple in home cooking and grilling, offering a satisfying, hearty meal.
⚠️ Watch-outs & how to enjoy it better
The lean, well-exercised nature of the round can make it tough if overcooked or not sliced against the grain. Those monitoring saturated fat intake should be mindful of portion size, even with trimming. To counteract toughness, marinate the meat, cook to medium-rare or medium, and always slice thinly against the grain.
Key benefits
- Excellent source of complete protein (27.58g per 100g)
- Very low in carbohydrates and sugars
- Provides essential minerals like zinc and iron
- Trimming fat reduces saturated fat content
- Broiling allows excess fat to drip away
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'round' comes from the rear leg of the cow, a heavily used muscle group, which is why cuts from this primal are leaner and can be tougher than those from the rib or loin.
Full nutrition (USDA data · scales with serving)
| Water | 58.5 g |
| Energy | 218 kcal |
| Energy | 912 kj |
| Protein | 27.6 g |
| Total lipid (fat) | 11.1 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 240 mg |
| Potassium, K | 395 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 4.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 27.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.21 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 105 mg |
| Betaine | 13.8 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 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 |
| 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 | 0.03 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 | 0.49 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.44 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 |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.71 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.93 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.94 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
FAQ
How do I keep broiled beef round from being tough?
Marinate for at least 30 minutes, do not overcook (aim for 135°F/57°C internal for medium-rare), and slice thinly against the grain before serving.
Is this a good cut for a low-carb diet?
Yes, it's an excellent choice. With 0g carbs and high protein, it fits perfectly into low-carb and ketogenic meal plans.
What's the best way to use leftovers?
Thinly sliced leftover beef round is perfect for cold roast beef sandwiches, stir-fries, or tossed into a hearty salad.
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 2.18 kcal/g · 51% 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.