Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
Top round steak is a lean, muscular cut from the hindquarter of the cow, prized for its robust beefy flavor and firm, dense texture. When trimmed to a thin 1/8-inch fat cap, it offers a high-protein, low-fat profile that's ideal for quick, high-heat cooking methods like grilling or stir-frying. Its clean, meaty taste makes it a versatile canvas for marinades and bold seasonings.
Calorie split: 55% protein · 0% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love top round steak for its deep, authentic beef flavor that doesn't rely on marbling, and its incredible versatility—it can be sliced thin for stir-fries, pounded for scaloppine, or grilled as a hearty main. It's a staple in home cooking for its affordability and reliable, satisfying results.
⚠️ Watch-outs & how to enjoy it better
Because it's a lean, working muscle, it can become tough and chewy if overcooked or not prepared properly. To counteract this, marinate it for at least 30 minutes to tenderize, cook it quickly to medium-rare or medium, and always slice it thinly against the grain before serving. Those watching cholesterol intake should note it still contains dietary cholesterol, though it's low in saturated fat.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Very low in carbohydrates, making it suitable for ketogenic and low-carb diets.
- Rich in iron and zinc, essential minerals for energy and immune function.
- Provides B vitamins, particularly B12, crucial for nerve function and red blood cell formation.
- Leaner than many other steak cuts, offering a high protein-to-fat ratio.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'top round' gets its name from the fact that it comes from the top of the cow's hind leg, a muscle that does a lot of work, which is why it's so lean and flavorful but also why it needs careful cooking to stay tender.
Full nutrition (USDA data · scales with serving)
| Water | 69.0 g |
| Energy | 166 kcal |
| Energy | 693 kj |
| Protein | 22.1 g |
| Total lipid (fat) | 7.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 349 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.14 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 92.1 mg |
| Betaine | 13.5 mg |
| Vitamin B-12 | 1.6 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) | 0.33 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) | 1.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.93 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.40 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.88 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.57 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.70 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.70 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.87 g |
| Hydroxyproline | 0.23 g |
FAQ
What is the best way to cook top round steak to keep it tender?
Marinate it first, cook it quickly over high heat to medium-rare or medium, and always slice it thinly against the grain to break up the muscle fibers.
Is top round steak a healthy choice?
Yes, it's a very lean, high-protein cut with low fat and zero carbs, making it excellent for muscle building and low-carb diets.
What's the difference between top round and bottom round steak?
Top round is slightly more tender and has a finer grain than bottom round, which is often used for roasts or ground beef.
Can I use top round steak for a roast?
While it can be roasted, it's better suited for quick cooking methods; for roasts, bottom round or eye of round is often preferred.
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 1.66 kcal/g · 53% 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.