Beef, round, tip round, roast, separable lean only, trimmed to 0" fat, choice, raw
Whole food · Beef Products
This is a lean, boneless cut from the beef round, prized for its deep red color and fine-grained texture. When roasted whole, it develops a satisfyingly firm bite with a clean, beefy flavor that's less fatty than more marbled cuts. Its standout nutritional feature is its exceptional protein density, offering over 20 grams per 100-gram serving with minimal fat.
💚 Why it's loved
Home cooks and chefs love it for its reliability and leanness; it's a go-to for classic roast beef sandwiches and hearty weeknight meals. Its mild flavor makes it a perfect canvas for bold marinades, rubs, and gravies.
⚠️ Watch-outs & how to enjoy it better
Its very low fat content means it can become tough and dry if overcooked, which is a common pitfall. To counteract this, use a meat thermometer to pull it at 135°F (57°C) for medium-rare, and always let it rest for 10-15 minutes before slicing against the grain. Pairing it with a flavorful sauce or jus adds moisture and palatability.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in fat and calories for a red meat
- Rich in iron, zinc, and B vitamins like B12
- A versatile, budget-friendly cut for lean meal prep
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tip' in 'tip round' refers to its location at the tapered end of the round primal, near the rump, making it a naturally leaner muscle due to less use.
Full nutrition (scales with serving)
| Water | 74.0 g |
| Energy | 130 kcal |
| Energy | 543 kj |
| Protein | 20.8 g |
| Total lipid (fat) | 4.5 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 | 1.9 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 200 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 25.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.15 mg |
| Niacin | 6.3 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 | 86.7 mg |
| Vitamin B-12 | 1.7 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) | 0.28 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 |
| Fatty acids, total saturated | 1.6 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 | 0.11 g |
| SFA 16:0 | 0.95 g |
| SFA 18:0 | 0.50 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.23 g |
| PUFA 18:2 | 0.18 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 58.0 mg |
| Tryptophan | 0.14 g |
| Threonine | 0.83 g |
| Isoleucine | 0.94 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.99 g |
| Serine | 0.82 g |
| Hydroxyproline | 0.22 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is tip round the same as sirloin tip?
They are related but different. Sirloin tip comes from the sirloin area and is generally more tender and slightly more marbled. The tip round is leaner and from the round section.
What's the best way to cook it to avoid toughness?
Cook it quickly to medium-rare or braise it low and slow. For roasting, sear all sides first, then roast at a high temperature until the internal temp reaches 130-135°F (54-57°C). For braising or stewing, cook in liquid at a low simmer until fork-tender.
Can I use this cut for stir-fry?
Yes, but preparation is key. Partially freeze the meat for 30-45 minutes to firm it up, then slice it very thinly against the grain. Marinate it briefly in a mixture with a little cornstarch to help tenderize and protect the meat during high-heat cooking.