Beef, round, tip round, roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted

Beef, round, tip round roast is a lean cut that comes from the hindquarter of cattle — specifically the tip portion of the round primal cut located near the rump and above the shank. This section of the carcass is well‑exercised muscle, resulting in leaner meat with a firm texture that responds well to slow, moist heat cooking methods as well as roasting at moderate temperatures. Historically, the round primal developed in butchery because it offered a large, economical cut that could be sliced for roast beef or cut into smaller portions for steaks. Over time, different sub‑cuts emerged (such as bottom round, eye of round, and top round), each balancing tenderness, flavor and ease of cooking. Round tip roast tends to be leaner with slightly more connective tissue than cuts from the loin or rib, but also offers robust beef flavor when cooked properly. Culturally, roast beef holds a place in many Western and global cuisines as a centerpiece of Sunday dinners, sandwiches and celebrations. In the U.S. and U.K., roast beef became popular with the advent of home ovens capable of steady roasting, and it remains a staple of traditional meals such as the Sunday roast dinner or deli‑style roast beef sandwiches. Producers label this cut “choice” based on USDA grading, indicating moderate marbling that contributes to flavor and juiciness without excessive fat. Compared to “select” grade, choice beef provides a better eating experience while still maintaining relatively modest fat content. Variations include grass‑fed and grain‑finished beef, which differ in fat composition and flavor profile; grass‑fed beef tends to be leaner with a more ‘earthy’ flavor, whereas grain‑finished has slightly higher intramuscular fat and a richer mouthfeel. This cut is also marketed under names like tip roast, roast beef tip or lean roast, and butchers may offer it with or without additional trimming. Whether slow‑roasted low and slow or seared then braised, round tip roast is versatile and highly adaptable in home and professional kitchens.

The nutrition profile of beef, round tip roast is characterized by high protein, essential micronutrients, and minimal carbohydrates. In a 100 g cooked serving, this cut provides ~27.01 g of protein, making it an excellent source of the amino acids required for muscle repair, immune function, and metabolic health. This protein is complete — containing all essential amino acids such as leucine (~2.15 g), lysine (~2.28 g) and valine (~1.34 g) — which are critical for muscle protein synthesis especially in active adults and aging populations. The protein content rivals that of other lean meats like skinless chicken breast and turkey, but with a distinct beef flavor. Fat content in this cut is relatively modest at ~8.9 g total fat, with ~3.26 g saturated fat and minimal trans fats. Saturated fat has historically raised concerns due to its association with LDL cholesterol; however, lean cuts trimmed to 0" fat reduce total saturated fat load compared to untrimmed cuts. The remaining fat is made up of monounsaturated fatty acids (~3.69 g) and polyunsaturated fats (~0.33 g), which include small amounts of omega‑6 fatty acids — beneficial in moderation as part of a balanced diet. This composition places round tip roast as a nutrient‑dense source of calories, with about 196 kcal per 100 g cooked, predominantly from protein and fat. In contrast to fattier beef cuts (such as ribeye or brisket), which may provide 250‑300 + calories per 100 g, this lean roast is favorable for calorie‑controlled eating while preserving satiating nutrients. Micronutrient analysis highlights beef roast’s contribution to iron (2.22 mg) and zinc (4.44 mg) — two minerals essential for oxygen transport, immune defense, DNA synthesis and wound healing. Iron in beef is present as heme iron, which is more efficiently absorbed than non‑heme iron from plant sources. Additionally, beef contains vitamin B12 (~1.62 µg) and other B vitamins such as niacin (~4.88 mg), riboflavin (~0.15 mg) and vitamin B6 (~0.355 mg), which support energy metabolism, cognitive function and nervous system maintenance. Potassium (~216 mg) contributes to electrolyte balance and healthy blood pressure regulation when paired with lower sodium intake. The beef roast also provides choline (~102.9 mg), a compound important for liver function and neurotransmitter synthesis. Overall, this roast is nutrient‑dense: it supplies both macro‑ and micronutrients at levels that support daily dietary needs when consumed in appropriate portion sizes as part of a varied diet.

Source: USDA FoodData Central (FDC ID: 170231)