Know what’s on your plate
Bottom round beef steak
Calories & nutrition facts
hip, outside, boneless, lean and fat, 0mm (0) trim, raw
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 22 g 45%
- Carbohydrate 0 g 0%
- Fat 5.7 g 7%
- Saturated fat 2.4 g 12%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 70.1 mg 3%
- Cholesterol 60 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.12 µg 1%
- Vitamin E 0.08 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 6.7 mg 42%
- Pantothenic acid (B5) 0.88 mg 18%
- Vitamin B6 0.38 mg 22%
- Folate (B9) 5 µg 1%
- Vitamin B12 2.1 µg 88%
- Choline 87.4 mg 16%
Minerals
- Calcium 5.6 mg 0%
- Iron 2.2 mg 12%
- Magnesium 25.6 mg 6%
- Phosphorus 202 mg 16%
- Potassium 324 mg 7%
- Zinc 3.9 mg 36%
- Copper 0.13 mg 15%
- Manganese 0.02 mg 1%
- Selenium 32.3 µg 59%
Similar foods
- Bottom round steakbeef, separable lean and fat, trimmed to 1/8" fat, choice, raw198 kcal / 100 g
- Outside round bottom round steakbeef, round, separable lean and fat, trimmed to 0" fat, select, raw129 kcal / 100 g
- Bottom round beef roasthip, outside, boneless, lean, raw147 kcal / 100 g
- Beef inside round steakhip, (top), boneless, lean and fat, 0mm (0) trim, raw120 kcal / 100 g
- Beef eye of round steakhip, boneless, lean and fat, 0mm (0) trim, raw131 kcal / 100 g
- Top round beef steakboneless, separable lean only, trimmed to 0" fat, all grades, raw121 kcal / 100 g
- Top round steakseparable lean only, trimmed to 1/8" fat, select, raw129 kcal / 100 g
- Sirloin tip beef steakhip, boneless, lean and fat, 0mm (0) trim, raw130 kcal / 100 g
- Eye of round steakboneless, separable lean only, trimmed to 0" fat, all grades, raw121 kcal / 100 g
- Sirloin tip beef roasthip, boneless, lean and fat, 0mm (0) trim, raw128 kcal / 100 g
Questions about Bottom round beef steak
Is bottom round beef steak good for grilling?
It is lean and comes from a hard-working part of the leg, so thick steaks can turn chewy on a hot grill. If you grill it, choose a thin steak, cook it quickly over high heat and slice it thinly across the grain.
How do you make bottom round beef steak tender?
Braise it gently in a covered pot with stock or another cooking liquid at about 150°C for roughly 1½–2 hours, until a fork slips in easily. For a quicker meal, slice it thinly across the grain before cooking.
Should you marinate bottom round beef steak?
A marinade adds flavour, but it will not tenderise the centre of a thick steak. Use a little oil, garlic and herbs, then slice the cooked steak thinly across the grain; for strips, marinate them briefly before a quick stir-fry.
What dishes can you make with bottom round beef steak?
Use it for beef stew, pot roast or slow-cooked shredded beef, where moist, gentle cooking suits its lean texture. Thin slices also work well in sandwiches or fajitas.
How should you store bottom round beef steak?
Keep it covered in the fridge and use raw steak within three to five days; store cooked beef separately and eat it within three to four days. For longer storage, wrap it tightly and freeze it, then thaw it in the fridge.
How does bottom round beef steak compare with eye of round steak?
Eye of round steak is leaner, with 3.45 g fat per 100 g compared with 5.7 g in bottom round beef steak. Both are relatively lean cuts, so slice them across the grain or cook them gently with liquid to avoid a tough result.
Source: Canadian Nutrient File 6045 · per 100 g · carbohydrate per EU label, fibre excluded
