Round steak is a versatile cut of beef from the rump of the cow. It is amenable to moist, slow cooking but is not a good choice for grilling or roasting due to its general lack of marbling. Among the cuts of round steak are top and bottom, with small differences in nutritional value between these two cuts. Round steak that is cut more generously is usually sold as a rump roast. If you are looking for a lean cut of beef, round steak fills the bill.
Keep in mind that portion sizes for meat should be about the size of a deck of cards, or 3 ounces. If you eat larger portions, that will impact the nutritional values of the round steak you are eating. Any marinades used or sauces added will also add to the calorie total of the meat. Round steak tends to be a tougher cut of beef than sirloin, but it provides fewer calories per portion due to less overall fat content. Using the proper cooking methods for round steak will aid your enjoyment of this cut of beef.
Bottom Round Steak
A 3-oz. serving of bottom round steak trimmed to 1/8 inch of fat provides 183 calories, 29 g protein, 6.6 g fat, no carbohydrates or sugars, 39 mg sodium, 0.39 mg vitamin B6, 3 mcg folate, 2.4 mg iron, 5 mg zinc, 21 mg magnesium and 240 mg potassium.
Top Round Steak
A 3-oz. serving of top round steak trimmed to 1/8 inch of fat provides 202 calories, 29 g protein, 8.6 g fat, no carbohydrates or sugars, 38 mg sodium, 0.23 mg vitamin B6, 8 mcg folate, 2.7 mg iron, 3.7 mg zinc, 20 mg magnesium and 271 mg potassium.
Considerations
Round steak is also known by names such as London broil or minute steak. London broil is generally a thick cut of round steak; minute steaks, as the name suggests, are thin steaks that cook quickly. Top round steak is often used for cube steak, where the meat is tenderized by a meat mallet or a machine. Cube steak is the meat used most often for chicken fried steak. To reduce calories from round steak, trim all visible fat from around the meat before cooking. Beef, and in particular round steak, can be part of a nutritious, calorie-appropriate diet by paying attention to serving size. It can be a tasty when cooked by braising, broiling or cooking in a liquid such as for stewing.
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