Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
This is a lean, versatile cut from the beef round, prized for its firm texture and deep, savory flavor. When trimmed to a thin layer of fat, it offers a balanced mouthfeel—juicy without being overly rich. Nutritionally, it's a powerhouse of high-quality protein with zero carbohydrates, making it a staple for muscle-building and low-carb diets.
Calorie split: 46% protein · 0% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its robust beefy flavor and its ability to hold up to various cooking methods, from grilling to braising. Its lean profile makes it a go-to for health-conscious cooks who don't want to sacrifice taste.
⚠️ Watch-outs & how to enjoy it better
The round can be tough if overcooked, leading to a dry, chewy texture. To counteract this, use moist-heat methods like braising or marinate it with acidic ingredients to tenderize the fibers before grilling or pan-searing.
Key benefits
- Excellent source of complete protein for muscle repair and satiety.
- Zero carbohydrates and sugar, ideal for ketogenic and diabetic-friendly diets.
- Rich in iron and B vitamins, supporting energy metabolism and red blood cell health.
- Trimmed fat content provides flavor and essential fatty acids without excessive calories.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'round' in beef round refers to the rear leg of the cow, a muscle group that gets a lot of exercise, which is why it's leaner and more flavorful than cuts from less active areas.
Full nutrition (USDA data · scales with serving)
| Water | 66.6 g |
| Energy | 184 kcal |
| Energy | 770 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 10.7 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 199 mg |
| Potassium, K | 342 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.36 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 85.9 mg |
| Betaine | 12.6 mg |
| Vitamin B-12 | 2.8 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 |
| Vitamin E, added | 0.00 mg |
| 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 | 1.3 g |
| Fatty acids, total monounsaturated | 4.6 g |
| MUFA 16:1 | 0.55 g |
| MUFA 18:1 | 4.1 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.90 g |
| Isoleucine | 0.92 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.53 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.69 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.70 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.1 g |
| Proline | 0.91 g |
| Serine | 0.79 g |
FAQ
How do I prevent beef round from becoming tough?
Cook it slowly with moisture (like in a stew or braise) or marinate it beforehand with acidic ingredients like vinegar or citrus to break down the muscle fibers.
Is this cut suitable for grilling?
Yes, but it's best when marinated and cooked to medium-rare or medium to avoid drying out. Slicing it thinly against the grain after cooking also helps with tenderness.
What's the difference between 'full cut' and 'trimmed' beef round?
Full cut includes the natural fat cap, while trimmed has the fat reduced to a specific thickness (like 1/8 inch) for a leaner profile with just enough fat for flavor.
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 1.84 kcal/g · 45% 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.