Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0" fat, choice, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 5.5 MG | 34% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 86.5 MG | 16% | |
| Vitamin B-12 | 3.2 UG | 132% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0.2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 213 MG | 17% | |
| Potassium, K | 378 MG | 8% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 5.0 MG | 45% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31.4 UG | 57% |
Nutrition Highlights
- Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (45% DV).
- Rich source of Selenium, Se (57% of Daily Value per 100g).
- Good source of Niacin (34% DV).
- Good source of Vitamin B-6 (36% DV).
- Rich source of Vitamin B-12 (132% of Daily Value per 100g).
About Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0" fat, choice, raw
This cut of beef comes from the round primal, specifically the knuckle and tip side area. It's a lean portion of meat that's trimmed to virtually no external fat, making it a popular choice for those seeking high-protein options without excess calories from fat. With nearly 21 grams of protein per 100 grams and minimal carbohydrates, it fits well into high-protein, low-carb dietary patterns. The fat content is modest at under 5 grams per serving, and because it's trimmed to 0" fat, most of that comes from marbling within the muscle rather than surface fat. This makes it relatively lean compared to other steak cuts, though still classified as choice grade, meaning it retains some tenderness and flavor.
In the kitchen, this cut is often used for dishes where thin slicing or quick cooking is ideal—think stir-fries, fajitas, or steak salads. Because it's lean, it can become tough if overcooked, so marinating or slicing against the grain helps maintain tenderness. It's also a good candidate for sous vide cooking, which allows precise temperature control to preserve juiciness. Nutritionally, it's a solid source of complete protein, iron, and B vitamins like B12 and niacin, supporting muscle maintenance and energy metabolism. For those watching saturated fat intake, this trimmed version offers a way to enjoy red meat while keeping fat content in check.
Compare Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0" fat, choice, raw
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