Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, select, cooked, grilled
Whole food · Beef Products
This is a lean, muscular cut from the rear leg of the cow, often sold as a round steak. When grilled properly, it offers a dense, beefy flavor with a firm, slightly chewy texture that rewards slicing against the grain. Its standout feature is an exceptionally high protein-to-fat ratio, making it a powerhouse for muscle-focused diets.
Calorie split: 71% protein · 0% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, pure beef flavor that stands up to bold marinades and seasonings. It's a budget-friendly staple in home kitchens and outdoor grills, prized for its reliability in dishes from stir-fries to fajitas.
⚠️ Watch-outs & how to enjoy it better
Its leanness can make it tough and dry if overcooked, leading to a disappointing, chewy texture. Those watching sodium intake should be cautious with pre-marinated versions, and individuals with iron overload conditions may need to moderate portions. To counteract toughness, marinate for at least 30 minutes, cook quickly to medium-rare, and always slice thinly against the grain.
Key benefits
- Excellent source of complete, high-quality protein.
- Very low in total fat and saturated fat.
- Rich in iron, zinc, and B vitamins like B12.
- A filling, high-satiety food that supports weight management.
- Versatile for both quick grilling and slow-cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, a 'bottom round' steak comes from the upper part of the cow's rear leg, not the bottom.
Full nutrition (USDA data · scales with serving)
| Water | 65.8 g |
| Energy | 166 kcal |
| Energy | 696 kj |
| Protein | 28.0 g |
| Total lipid (fat) | 5.2 g |
| Ash | 1.2 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 | 3.1 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 237 mg |
| Potassium, K | 368 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 41.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.24 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 0.85 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 91.6 mg |
| Betaine | 11.8 mg |
| Vitamin B-12 | 4.4 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) | 0.10 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.02 mg |
| Tocopherol, gamma | 0.02 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 2.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 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 | 0.14 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.0 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 0.49 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 | 0.19 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.8 g |
| MUFA 18:1 c | 1.7 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 | 0.21 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 | 0.04 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 | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 75.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.4 g |
| Methionine | 0.73 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.89 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.89 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.29 g |
FAQ
How do I prevent bottom round steak from being tough?
Use a marinade with an acidic component (like vinegar or citrus) for 30 minutes to 2 hours. Cook it quickly over high heat to medium-rare (135°F internal temp), let it rest for 5-10 minutes, and slice very thinly against the grain before serving.
Is this a good cut for a low-carb or keto diet?
Yes, it's an excellent choice. With zero carbs, high protein, and minimal fat, it fits perfectly into low-carb and ketogenic meal plans, providing essential nutrients without excess calories.
What's the difference between outside round and bottom round?
They are two adjacent muscles from the same primal cut (the round). The bottom round is slightly leaner and tougher, while the outside round (or sirloin tip) has a bit more marbling and is generally more tender.
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 1.66 kcal/g · 67% 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.