Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
This is a lean, tender cut from the beef round, specifically the tip center, trimmed of all visible fat and grilled to a juicy, savory finish. It offers a clean, beefy flavor with a firm yet tender texture, making it a high-protein, low-carb staple. With 26.88g of protein and only 8.13g of fat per 100g, it's a powerhouse for muscle maintenance and satiety.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, meaty flavor that shines with simple seasoning and high-heat cooking. Its versatility makes it perfect for quick weeknight grills, slicing thin for salads, or serving as a classic steak dinner.
⚠️ Watch-outs & how to enjoy it better
Being a very lean cut, it can become dry and tough if overcooked. To counteract this, use a meat thermometer to pull it at 130-135°F (medium-rare), rest it properly, and consider marinating in an acidic or enzymatic tenderizer. Those watching sodium intake should be mindful of marinades and seasoning blends.
Key benefits
- Excellent source of complete protein for muscle repair and growth
- Very low in carbohydrates, suitable for ketogenic and low-carb diets
- Rich in bioavailable iron and zinc for immune function
- Provides B vitamins like B12 and niacin for energy metabolism
- Lean cut with minimal saturated fat compared to other steaks
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'knuckle' or 'tip' comes from the round primal, which is the muscular rear leg of the cow—a region that gets a lot of exercise, making the meat flavorful but requiring precise cooking to avoid toughness.
Full nutrition (USDA data · scales with serving)
| Water | 64.5 g |
| Energy | 188 kcal |
| Energy | 787 kj |
| Protein | 26.9 g |
| Total lipid (fat) | 8.1 g |
| Ash | 0.97 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 | 2.5 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 238 mg |
| Potassium, K | 373 mg |
| Sodium, Na | 51.0 mg |
| Zinc, Zn | 6.6 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 39.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.21 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.70 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 104 mg |
| Betaine | 16.4 mg |
| Vitamin B-12 | 2.9 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) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 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) | 0.20 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 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 | 2.8 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 | 0.20 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.76 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.22 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.7 g |
| MUFA 18:1 c | 2.5 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.37 g |
| PUFA 18:2 | 0.30 g |
| PUFA 18:2 n-6 c,c | 0.25 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 | 0.06 g |
| Fatty acids, total trans | 0.25 g |
| Fatty acids, total trans-monoenoic | 0.19 g |
| TFA 18:1 t | 0.19 g |
| TFA 18:2 t,t | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 75.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.70 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.86 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.86 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.28 g |
FAQ
Is this the same as sirloin tip?
Not exactly. The 'tip center' is a specific sub-muscle of the round, while 'sirloin tip' is a broader term that can include different muscles from the round or sirloin area. They are similar in leanness and use.
What's the best way to cook it to keep it tender?
Quick, high-heat methods like grilling or pan-searing are ideal. Cook to medium-rare (130-135°F internal temp), let it rest for 5-10 minutes before slicing, and always slice against the grain to shorten muscle fibers.
Can I use this cut for slow cooking or stewing?
It's not the best choice. Its low fat and connective tissue content mean it won't break down and become tender with long, moist cooking. It's best for dry-heat methods.
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 1.88 kcal/g · 57% 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: 0.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.