Beef, round, tip round, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
This is a lean, boneless cut from the rear leg of the cow, prized for its deep beefy flavor and firm, fine-grained texture when cooked properly. With virtually no carbohydrates and a high protein content, it's a powerhouse for muscle maintenance and satiety. Its minimal marbling makes it a leaner choice than many other beef cuts, but it requires careful cooking to avoid dryness.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, pure beef flavor and its versatility in the kitchen—it can be the star of a hearty roast or sliced thin for stir-fries. It's a staple in home cooking for its affordability and ability to feed a crowd.
⚠️ Watch-outs & how to enjoy it better
Its leanness is a double-edged sword; overcooking can lead to a tough, dry texture. Those monitoring saturated fat intake should still practice portion control. To counteract dryness, use a meat thermometer, slice against the grain after resting, or employ moist-heat cooking methods like braising for tougher portions.
Key benefits
- Excellent source of complete protein (19.48g per 100g)
- Very low in carbohydrates and sugars
- Rich in B vitamins, especially B12 and niacin
- Good source of minerals like zinc and iron
- Lower in fat than many other beef cuts
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tip' in its name comes from its location at the tapered 'tip' of the round primal cut, not from being a 'tip' of quality.
Full nutrition (USDA data · scales with serving)
| Water | 65.4 g |
| Energy | 199 kcal |
| Energy | 833 kj |
| Protein | 19.5 g |
| Total lipid (fat) | 12.8 g |
| Ash | 0.94 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 | 2.0 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 326 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 | 3.1 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 | 81.4 mg |
| Betaine | 12.0 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 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 | 0.03 g |
| SFA 14:0 | 0.39 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.62 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.51 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.85 g |
| Isoleucine | 0.88 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.50 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.76 g |
| Tyrosine | 0.65 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 | 0.74 g |
FAQ
How do I keep beef tip round from getting tough?
The key is not to overcook it. For steaks or quick-cooking methods, cook to medium-rare or medium (135-145°F internal temp) and always let it rest for 5-10 minutes before slicing. For longer cooking, use moist methods like braising in liquid to break down connective tissue.
What's the best way to slice this cut?
Always slice thinly against the grain (perpendicular to the direction of the muscle fibers). This shortens the long muscle fibers, making each bite significantly more tender.
Is tip round the same as sirloin tip?
They are related but different. Sirloin tip comes from the sirloin section, while beef round tip comes from the round primal. Sirloin tip is generally slightly more tender and marbled.
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 1.99 kcal/g · 39% 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.