Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
This is a lean, tender cut from the center of the beef round, prized for its mild, beefy flavor and fine-grained texture. With virtually no fat, it offers a dense protein punch at a low calorie count, making it a staple for high-protein, low-fat diets. Its uniform shape makes it ideal for quick, high-heat cooking methods that preserve its tenderness.
Calorie split: 61% protein · 0% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love it for its clean, beefy taste and its ability to stay tender when sliced thin and cooked quickly. It's a go-to for weeknight meals like stir-fries or fajitas because it cooks fast and absorbs marinades beautifully.
⚠️ Watch-outs & how to enjoy it better
Because it's so lean, it can become tough and dry if overcooked, which is a common issue for those used to fattier cuts. To counteract this, slice it against the grain, use a quick-cooking method like searing or stir-frying, and consider a brief marinade with an acidic component (like vinegar or citrus) to help tenderize the meat.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Very low in fat and calories, supporting weight management.
- Rich in iron and B vitamins, particularly B12.
- Versatile for quick-cooking methods like grilling or stir-frying.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'knuckle' or 'tip' is actually the muscle group that helps the cow extend its leg, making it a hard-working muscle that, when properly trimmed and cooked, yields a surprisingly tender steak.
Full nutrition (USDA data · scales with serving)
| Water | 72.5 g |
| Energy | 143 kcal |
| Energy | 596 kj |
| Protein | 20.9 g |
| Total lipid (fat) | 5.9 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 363 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.53 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 83.6 mg |
| Betaine | 14.8 mg |
| Vitamin B-12 | 4.5 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) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.03 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 1.5 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 15:0 | 0.02 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.60 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.17 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.1 g |
| MUFA 18:1 c | 2.0 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.25 g |
| PUFA 18:2 n-6 c,c | 0.21 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| Fatty acids, total trans | 0.21 g |
| Fatty acids, total trans-monoenoic | 0.16 g |
| TFA 18:1 t | 0.16 g |
| TFA 18:2 t,t | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 59.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.84 g |
| Isoleucine | 0.95 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.55 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.83 g |
| Tyrosine | 0.67 g |
| Valine | 1.0 g |
| Arginine | 1.4 g |
| Histidine | 0.67 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 1.00 g |
| Serine | 0.82 g |
| Hydroxyproline | 0.11 g |
FAQ
What is the best way to cook beef round tip center steak?
The best methods are quick, high-heat cooking like grilling, broiling, or stir-frying. Since it's very lean, overcooking will make it tough. Aim for medium-rare to medium doneness and slice it thinly against the grain before serving.
Is this a good cut for slow cooking or braising?
Generally, no. This cut is best for quick cooking. For slow cooking or braising, a fattier, more connective tissue-rich cut like chuck roast is better, as the long cooking time breaks down collagen and makes the meat tender.
How can I add flavor to this lean cut?
Marinating is excellent. A marinade with oil, acid (like soy sauce, vinegar, or citrus juice), and aromatics (garlic, ginger, herbs) will add moisture and flavor. You can also use a dry rub before cooking or finish with a sauce or gravy.
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 1.43 kcal/g · 59% 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: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.