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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef top round is considered one of the healthiest and leanest cuts of beef. It is low in calories and saturated fat while providing high-quality complete protein, making it an excellent choice for heart health and muscle maintenance.
A 100g serving of beef top round contains approximately 23.4g of protein and only 3.5g of fat. With just 125 calories per serving, it offers a very high protein-to-calorie ratio compared to fattier cuts like ribeye.
Yes, it is ideal for weight loss because it is nutrient-dense and low in fat. The high protein content helps increase satiety and preserve lean muscle mass while you are in a calorie deficit.
Beef top round is keto-friendly as it contains zero carbohydrates. However, because it is very lean, those on a strict ketogenic diet may need to pair it with healthy fats like avocado or olive oil to meet their daily fat macros.
In its natural, unprocessed state, beef top round is 100% gluten-free. If you are buying pre-marinated or seasoned beef, always check the label for hidden gluten in sauces or spice blends.
Since it is a lean cut from the leg, it can be tough if overcooked. It is best suited for slow-roasting, braising, or slicing very thin for stir-fries. If roasting, aim for medium-rare and slice against the grain to ensure tenderness.
Yes, it is often sold as 'London Broil' or 'Top Round Steak.' To make it palatable as a steak, it is highly recommended to marinate it for several hours to break down the muscle fibers and to avoid cooking it past medium doneness.
beef top round is a versatile ingredient found in cuisines around the world. With 125 calories per 100g and 23.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring beef top round with step-by-step instructions.
Browse recipes →Raw beef top round typically lasts 3 to 5 days in the refrigerator when kept in its original packaging. Once cooked, it should be consumed within 3 to 4 days for optimal safety and flavor.
Signs of spoilage include a sour or off-putting odor, a slimy or tacky texture on the surface, and a color shift from red to a dull grey or green. If any of these signs are present, the meat should be discarded.
It is an excellent source of Vitamin B12 for nerve function, heme iron for red blood cell production, and zinc for immune support. These minerals are more bioavailable in beef than in many plant-based sources.