Beef, round, tip round, roast, separable lean only, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
This is a lean, boneless cut from the beef round, prized for its deep red color and firm, fine-grained texture. When roasted whole, it develops a savory, beefy flavor with a satisfying, tender bite when sliced against the grain. Its standout nutritional feature is its exceptionally high protein content paired with very low fat and zero carbohydrates.
Calorie split: 70% protein · 0% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love it for its pure, clean beef flavor and remarkable versatility—it can be the star of a classic Sunday roast, thinly sliced for sandwiches, or cubed for stews. Its leanness makes it a go-to for health-conscious cooks who still want a hearty, satisfying meat dish.
⚠️ Watch-outs & how to enjoy it better
Its very low fat content means it can become dry and tough if overcooked or not sliced properly. To counteract this, always cook to a medium-rare or medium internal temperature, let it rest thoroughly before carving, and slice thinly against the grain. For added moisture and flavor, consider a quick sear before roasting or basting with a small amount of broth or pan juices.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in total fat and saturated fat
- Naturally carbohydrate-free, suitable for low-carb diets
- Rich in essential minerals like iron, zinc, and B12
- Provides a lean, filling meal option for muscle maintenance
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tip' in its name refers to the 'round tip,' which is the tapered end of the round primal cut, not a suggestion about its size or shape.
Full nutrition (USDA data · scales with serving)
| Water | 74.5 g |
| Energy | 126 kcal |
| Energy | 526 kj |
| Protein | 21.1 g |
| Total lipid (fat) | 4.0 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 323 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.14 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 88.0 mg |
| Vitamin B-12 | 1.5 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) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 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 | 0.10 g |
| SFA 16:0 | 0.84 g |
| SFA 18:0 | 0.45 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.84 g |
| Isoleucine | 0.96 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 | 3.2 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.83 g |
| Hydroxyproline | 0.22 g |
FAQ
What's the best way to cook a tip round roast to keep it tender?
Sear it on all sides first, then roast at a moderate temperature (325°F/165°C) until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Let it rest for at least 15 minutes before slicing thinly against the grain.
Is this cut good for grilling?
It's not ideal for grilling whole due to its leanness, but it's excellent when sliced thin for quick-cooking dishes like stir-fries, fajitas, or kebabs, where a marinade can add flavor and moisture.
How does it differ from a sirloin tip roast?
They come from different parts of the cow. The tip round is from the hind leg (round primal), while the sirloin tip is from the front near the hip (sirloin primal). Sirloin tip is generally slightly more marbled and tender, but both are lean roasting cuts.
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 1.26 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.