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Top Round Steak, Beef

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A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A thinner steak cut from the top round is simply called a round steak. Although the top round steak is flavorful and a bit more tender than other round cuts, it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which is also a name given to a flank steak.
Top Round Steak

USDA Nutrition Facts

Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled (USDA#13893)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 204
Protein 30g
Total Fat 9g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 252mg
Sodium 41mg
Cholesterol 58mg

Buffalo, free range, top round steak, cooked (Shoshone Bannock) (USDA#35176)

Calories 146
Protein 32g
Total Fat 1g
Total Carbohydrates 0g
Potassium 376mg
Sodium 41mg
Cholesterol 82mg

Buffalo, free range, top round steak, raw (Shoshone Bannock) (USDA#35174)

Calories 99
Protein 21g
Total Fat 1g
Total Carbohydrates 0g
Potassium 355mg
Sodium 43mg

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