Beef knuckle: Beef Hind Quarter: The beef hindquarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.
The knuckle is an exceptionally lean, very affordable cut from the Round (between the Top Round & Bottom Round). The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles. The eye of knuckle medallion is a lean cut and reaches full flavor and tenderness using moist, slow cooking methods. The knuckle goes by many names: The ball of the round, sirloin tip, round tip, tip center (center in UK and Ireland) and sometimes thick flank, beef ball tip roast, sirloin tip roast and French roll roast.
It can be cut into roasts, pot roasts, cubes for kebab or stew, etc. It can also be cut into steaks which are typically cut very thin and pinned (cubed) for tenderness.
It produces a notably tender and delicious result when cooked with moist, slow methods.
Contains: “1.5 Kg” Brazilian Beef knuckle “Whole Roll” Chilled