Whole food · Beef Products
Beef top round is a lean, boneless cut from the upper rear leg of the cow, commonly chosen for its balance of flavor and nutrition. Per 100 grams (raw, choice grade), it provides approximately 141 calories, 21.5 grams of high-quality protein, and 5.7 grams of fat, with minimal carbohydrates. This cut is a staple in various cuisines for preparing roasts, steaks, and jerky.
| Water | 70.9 g |
| Energy (Atwater General Factors) | 141 kcal |
| Energy (Atwater Specific Factors) | 146 kcal |
| Nitrogen | 3.4 g |
| Protein | 21.5 g |
| Total lipid (fat) | 5.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.85 g |
| Calcium, Ca | 4.1 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 22.1 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 352 mg |
| Sodium, Na | 45.5 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Fatty acids, total saturated | 1.7 g |
| Fatty acids, total monounsaturated | 1.7 g |
| Fatty acids, total polyunsaturated | 0.24 g |
| Fatty acids, total trans | 0.23 g |
| Cholesterol | 59.3 mg |
What is the difference between choice and select grade beef?
USDA grades like Choice and Select indicate marbling. Choice grade has more intramuscular fat (marbling) than Select, typically resulting in more tenderness and flavor.
Is beef top round a fatty cut?
No, top round is considered a lean cut. It has relatively low fat content compared to cuts from the rib or short loin sections.
How can I prevent top round from becoming tough?
Because it is lean and comes from a well-worked muscle, it benefits from cooking methods like marinating, braising, or using a meat mallet. Avoid overcooking with high, dry heat.