Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0" fat, choice, raw
Whole food · Beef Products
This is a lean, boneless cut from the round, specifically the tip side of the knuckle, prized for its deep beefy flavor and firm, fine-grained texture. With virtually no fat, it cooks up as a clean, protein-packed canvas that absorbs marinades and sauces beautifully. Nutritionally, it's a powerhouse of high-quality protein with minimal calories and fat.
Calorie split: 67% protein · 0% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, pure beef flavor and remarkable versatility—it's a workhorse cut that can be sliced thin for stir-fries, cubed for stews, or grilled as a lean steak. It's a staple in home kitchens and diners for delivering satisfying, protein-rich meals without excess fat.
⚠️ Watch-outs & how to enjoy it better
Its very leanness means it can become tough and dry if overcooked, as there's little intramuscular fat to keep it moist. To counteract this, use quick, high-heat cooking methods like searing or stir-frying, or tenderize it with a marinade containing acidic ingredients (like vinegar or citrus) or enzymatic ones (like pineapple or kiwi). Always let it rest after cooking and slice against the grain.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in fat and calories per serving
- Rich in essential minerals like iron, zinc, and selenium
- Provides B vitamins, especially B12 and niacin
- A lean choice for muscle maintenance and satiety
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'knuckle' or 'round tip' is actually a group of five muscles that work together to extend the stifle joint (the equivalent of a human knee) in the cow, which is why it can be lean but also have distinct muscle fibers that benefit from specific slicing techniques.
Full nutrition (USDA data · scales with serving)
| Water | 73.0 g |
| Energy | 133 kcal |
| Energy | 558 kj |
| Protein | 21.4 g |
| Total lipid (fat) | 4.7 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 | 2.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 378 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 31.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.17 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 86.5 mg |
| Betaine | 11.6 mg |
| Vitamin B-12 | 3.2 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) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.02 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.02 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) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 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 | 0.12 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 0.47 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 2.2 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 | 1.9 g |
| MUFA 18:1 c | 1.8 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:2 n-6 c,c | 0.18 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 | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 18:1 t | 0.12 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.85 g |
| Isoleucine | 0.97 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.85 g |
| Tyrosine | 0.68 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.68 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.84 g |
| Hydroxyproline | 0.10 g |
FAQ
What's the best way to cook this cut to keep it tender?
For steaks, use quick, high-heat methods like grilling, pan-searing, or broiling to medium-rare or medium. For tougher preparations, slow-cook it in moist heat (like braising or stewing) to break down connective tissue. Always marinate it for at least 30 minutes if grilling or stir-frying.
Is this the same as 'sirloin tip' or 'round tip steak'?
Yes, these names are often used interchangeably in retail. It's cut from the round primal, specifically the knuckle area. Always check the meat's appearance—it should be lean with a fine grain.
How does its nutrition compare to a fattier cut like ribeye?
Per 100g, this round tip steak has about 133 kcal and 4.66g fat, while a choice ribeye can have over 300 kcal and 25g+ fat. It's significantly leaner, making it a lower-calorie, lower-fat protein source, though the ribeye offers more flavor from its marbling.
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 1.33 kcal/g · 64% 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.