Beef, round, tip round, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
This is a lean, economical cut from the rear leg of the cow, prized for its firm, fine-grained texture and mild, beefy flavor. When raw, it has a deep red color with a thin, even fat cap that promises tenderness when cooked correctly. Nutritionally, it's a powerhouse of complete protein with virtually zero carbohydrates.
Calorie split: 43% protein · 0% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love its mild flavor and lean profile, which acts as a perfect canvas for marinades and bold seasonings. Its affordability and versatility make it a staple for everything from quick weeknight stir-fries to slow-cooked roasts.
⚠️ Watch-outs & how to enjoy it better
Its leanness 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 medium-rare (135°F/57°C) for slicing, or employ slow, moist cooking methods like braising to break down connective tissue. It's also high in purines, so those with gout may need to monitor intake.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Naturally very low in carbohydrates and sugars.
- Rich in essential minerals like zinc, selenium, and B vitamins (especially B12).
- A versatile, budget-friendly cut for a high-protein diet.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tip' in its name refers to the 'round tip' muscle group, a specific, large muscle within the round primal cut.
Full nutrition (USDA data · scales with serving)
| Water | 66.1 g |
| Energy | 189 kcal |
| Energy | 791 kj |
| Protein | 19.6 g |
| Total lipid (fat) | 11.7 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 329 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 4.4 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 81.9 mg |
| Betaine | 12.0 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.36 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 16:1 | 0.57 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.86 g |
| Isoleucine | 0.88 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.50 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.77 g |
| Tyrosine | 0.66 g |
| Valine | 0.95 g |
| Arginine | 1.2 g |
| Histidine | 0.67 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 2.9 g |
| Glycine | 1.1 g |
| Proline | 0.86 g |
| Serine | 0.75 g |
FAQ
What's the best way to cook a tip round steak to keep it tender?
For steaks, marinate for at least 2 hours, cook quickly over high heat to medium-rare, and slice thinly against the grain. For roasts, use a slow cooker or braise in liquid.
Is tip round the same as sirloin tip?
They are related but not identical. The sirloin tip is a separate, slightly more tender and expensive primal cut. 'Beef, round, tip round' is specifically from the leg.
How does its fat content compare to other common beef cuts?
With 11.67g fat per 100g, it's leaner than ribeye or chuck but has more fat than a pure eye of round. The fat is mostly on the surface and can be trimmed.
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 1.89 kcal/g · 41% 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: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.