Round

Category Meats
Seasonal period: All year

A cut located in the forequarter of beef. It is shaped like a cone and it is located on the side of the shoulder.

It is a hard piece, which is used in slices or diced for ragouts and whole when braised. If the cut is from a calf it can be sliced to be fried in breadcrumbs or whole for roasting in the oven.

Fine quality cut of meat.

Nutritional information (0.1 kg)
Energy
131.0
kcal
Carbohydrates
0.0
g
Proteins
20.7
g
Lipids
5.4
g
Fiber 0.0 g
Saturates 2.19 g
Monounsaturated fatty acids 2.4 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 59.0 mg
Calcium 8.0 mg
Iron 2.1 mg
Zinc 3.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 8.0 ug
Salt (Sodium) 61.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.