Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0" fat, select, raw
Whole food · Beef Products
This is a lean, boneless cut from the beef round, prized for its fine grain and mild, beefy flavor. When raw, it has a firm, dense texture that becomes tender when sliced thin and cooked quickly. It's a high-protein, low-fat powerhouse, delivering over 20g of protein with minimal fat per 100g serving.
Calorie split: 64% protein · 0% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
Home cooks and grill masters love it for its lean versatility and quick-cooking nature. It's a budget-friendly cut that absorbs marinades beautifully and is perfect for stir-fries, fajitas, and quick sears.
⚠️ Watch-outs & how to enjoy it better
Its leanness means it can become tough and chewy if overcooked or sliced against the grain. To counteract this, always slice it thinly *against* the grain before or after cooking, and use high-heat, quick-cooking methods like stir-frying or searing. Marinating can also help tenderize it.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in fat, especially saturated fat
- Naturally carb-free, suitable for keto and low-carb diets
- Rich in iron and B vitamins like B12 and niacin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'knuckle' or 'tip' comes from the round primal cut near the rear leg, a hard-working muscle group, which is why proper slicing is key to tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 72.7 g |
| Energy | 137 kcal |
| Energy | 574 kj |
| Protein | 21.0 g |
| Total lipid (fat) | 5.2 g |
| Ash | 0.92 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 | 216 mg |
| Potassium, K | 360 mg |
| Sodium, Na | 53.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.20 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 0.78 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 | 85.8 mg |
| Betaine | 13.0 mg |
| Vitamin B-12 | 5.4 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 | 0.01 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 | 1.9 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 | 0.15 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.52 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.16 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.8 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:2 n-6 c,c | 0.20 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 | 0.04 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 | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 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 | 1.0 g |
| Serine | 0.83 g |
| Hydroxyproline | 0.12 g |
FAQ
What's the best way to cook this cut?
Use high heat and quick cooking. Stir-fry, sear, or grill it. For steak preparations, cook to medium-rare or medium and slice thinly against the grain before serving.
Is this the same as 'sirloin tip'?
It is very similar and often used interchangeably in recipes. Both come from the round section and are lean, quick-cooking cuts ideal for similar dishes.
How do I keep it from getting tough?
The number one rule is to slice against the grain. Marinating for 30 minutes before cooking can also help break down fibers. Do not overcook it.
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 1.37 kcal/g · 61% 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.