Round steak is a catch-all word for steaks cut from a cow's upper hind leg, or round section. Top round steak, bottom round steak, and round tip steak are specific cuts, though grocery shops and butchers may label these cuts as knuckle, breakfast, or sandwich steak. Round steak meets the US Department of Agriculture's standards for lean beef cuts and can be a healthy, nutritious part of a balanced diet. Round steaks are also high in protein, as well as important vitamins and minerals.

A 3-ounce, 84-gram serving of round steak includes 5 grams of total fat, which is about 28 percent of the 160 total calories in a round steak serving. There are also 2 grams of saturated fat and 70 milligrams of cholesterol in each portion. These figures fell short of the USDA's definition of lean beef, which is defined as any cut with less than 10 grams of total fat, 95 milligrams of cholesterol, and 4.5 grams of saturated fat. According to a medical study published in "Public Health Nutrition," eating lean beef, such as round steak, was not linked with an increased risk of cardiovascular disease. Another study, performed in 2000, discovered that including lean beef in a cholesterol-lowering diet program may be beneficial.

Round steak contains 27 grams of protein per portion. This is 51% of the total daily protein amount suggested for healthy adults eating a 2,000-calorie diet. Round steak, unlike plant-based protein, is a complete protein source, meaning it includes all of the amino acids required by the body to synthesize important enzymes, hormones, and tissues. Getting 10 to 35 percent of your daily caloric consumption from lean proteins like round steak may help lower your chance of obesity, high cholesterol, diabetes, and aging-related muscle mass deterioration.

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Top round is very lean and tough, and thus it's one of the less expensive cuts of beef. For a budget-friendly cut, top round roast is relatively flavorful. It can also be fabricated into steaks, which are improved by tenderization or marination, but top round is most often roasted and sliced for roast beef.