guide to beef cuts

beef knuckles

beef round section

The knuckle is an exceptionally lean, very affordable cut from the Round (between the Top Round & Bottom Round). It can be cut into roasts, pot roasts, cubes for kebab or stew, etc. It can also be cut into low cost steaks which are typically cut very thin and pinned (cubed) for tenderness.

Applications: Roast, Braise, Slice or Cube, Cold Cuts.



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