Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0" fat, choice, cooked, grilled
Whole food · Beef Products
This is a lean, grilled steak cut from the beef round, specifically the tip side of the knuckle. It offers a firm, slightly chewy texture with a clean, beefy flavor, and is notably lean with a high protein-to-fat ratio. Nutritionally, it's a powerhouse of protein with virtually no carbohydrates or sugar.
Calorie split: 69% protein · 0% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People appreciate its robust, straightforward beef flavor and its versatility as a lean protein base for everything from simple grilled plates to stir-fries and salads. It's a go-to for those seeking the satisfaction of steak without the heavy marbling.
⚠️ Watch-outs & how to enjoy it better
Due to its leanness, it can become tough or dry if overcooked, which may disappoint those accustomed to more marbled cuts. To counteract this, cook it quickly over high heat to medium-rare or medium, and consider a brief marinade or a quick pan sauce to add moisture and flavor after cooking.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Very low in fat, especially saturated fat, compared to many steak cuts.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
- Rich in essential minerals like iron and zinc.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'knuckle' or 'tip' comes from the round primal cut, which is the muscular rear leg of the cow—a region that gets a lot of exercise, resulting in lean, flavorful, but potentially tougher meat that benefits from proper cooking techniques.
Full nutrition (USDA data · scales with serving)
| Water | 65.1 g |
| Energy | 174 kcal |
| Energy | 730 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 5.7 g |
| Ash | 1.1 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 | 2.7 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 236 mg |
| Potassium, K | 365 mg |
| Sodium, Na | 55.0 mg |
| Zinc, Zn | 6.8 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 42.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.8 mg |
| Pantothenic acid | 0.77 mg |
| Vitamin B-6 | 0.58 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 103 mg |
| Betaine | 17.1 mg |
| Vitamin B-12 | 4.3 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 | 0.02 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.00 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) | 1.8 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 | 0.15 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.4 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.61 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.21 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.4 g |
| MUFA 18:1 c | 2.3 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.33 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:2 n-6 c,c | 0.22 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 | 0.20 g |
| Fatty acids, total trans-monoenoic | 0.15 g |
| TFA 18:1 t | 0.15 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.75 g |
| Cystine | 0.37 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.92 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.92 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.30 g |
FAQ
What is the best way to cook beef round tip steak to keep it tender?
Cook it quickly with high, direct heat (grilling, broiling, or pan-searing) to an internal temperature of 130-135°F (54-57°C) for medium-rare. Let it rest for 5-10 minutes before slicing thinly against the grain to maximize tenderness.
Is this a good cut for slow cooking or braising?
While it can be used, it's not the ideal choice. Its low fat and connective tissue content mean it doesn't break down and become succulent in the same way a chuck roast would. It's best suited for quick, dry-heat cooking methods.
How does the nutrition compare to a sirloin steak?
Per 100g, this round tip cut is leaner, with less fat and fewer calories than a typical sirloin steak. It offers a similar protein content but with a cleaner, less marbled profile.
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 1.74 kcal/g · 66% 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.