Meat
Round
Round is the hard-working hind leg primal—topside, silverside, eye of round, bottom round, knuckle, and heel in various cutting systems. Muscles are lean, large, and relatively dry if roasted hard like a ribeye. Traditional uses are pot roast, braise, thin sandwich steaks, jerky, and grind. When roasted, low temperature and thin across-grain carving matter. It is prized for volume and leanness rather than steakhouse luxury: school dinners, Sunday boiled beef, roast beef sandwiches, and bresaola-style curing all start here. Separate the subprimals for better results—eye of round for neat roasting, silverside for salting, topside for roasting or thin steaks.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.19 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.9 mg
- Sodium 63.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 58.6 g
- Energy 209 kcal
- Water 58.6 g
- Protein 22 g
- Fat 11.8 g
- Saturated Fat 5.19 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.14 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 417 mg
- Major Minerals 415 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.14 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Round of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Round joints stocked European household roasts and boiled-beef pots as the large everyday hindquarter.
Supermarkets portioned round into roasts, cube steaks, and lean ground beef.
Charcuterie interest revived round muscles for bresaola and air-dried beef.