Are you familiar with beef knuckle? It’s a sub-primal cut from the beef round, weighing between 4 kg to 6.5 kg. Get ready for a journey into the world of this lean, yet versatile, beef cut. In this article, we’ll explore what beef knuckle is, its main muscles, and how to prepare it for delicious meals.
What is Beef Knuckle?
Beef knuckle is a highly versatile cut that provides a great source of lean beef. It goes by many names, such as the ball of the round, sirloin tip, round tip, tip center, and thick flank. With different names around the world, it can get quite confusing. But don’t worry, I’ll use photographs to help you better understand this cut.
Understanding the Muscles in Beef Knuckle
Let’s dive into the main muscles found in the beef knuckle:
The Femur Muscle
This muscle is attached to the femur and contains a fair amount of fat and gristle. However, once trimmed, it’s perfect for lean mince, also known as ground beef.
The Wedge Muscle
The wedge muscle is a solid piece of lean beef with connective tissue and silverskin. When completely trimmed, it offers various options for cooking. You can dice it for stews, casseroles, or beef bourguignon, slice it thinly for minute steaks or sandwiches, or cut it into strips for stir-frying or beef stroganoff. Keep in mind that if you choose to roast it, you’ll need to add some fat because it is a very lean cut.
The Bullet Muscle
Considered the best muscle of the group, the bullet muscle can be roasted with a layer of fat added for flavor and moisture. It provides wide slices of lean beef, making it ideal for portion control. The inter-muscle connective tissue doesn’t need to be removed as it melts during roasting. For added tenderness, you can further divide the bullet muscle by cutting along the thin silverskin. After sufficient maturation, around 14 to 21 days, these cuts become incredibly tender and flavorful. The thicker piece can be as tender as premium steaks, while the thinner piece is excellent for beef strips in stir-fries.
How to Prepare Beef Knuckle
To prepare beef knuckle, you’ll need a sharp knife and a bit of practice. Separating all the muscles neatly and efficiently from a large piece of sub-primal beef weighing between 4 and 6.5 kg is a worthwhile exercise. You may also need to trim the silver skin from each piece, but don’t discard the trimmings—use them for beef stock making or pet food.
If you want to get the best out of your beef knuckle, I recommend dividing it into its individual muscles and removing all connective tissue. In the video below, you’ll discover how to separate the muscles, trim the connective tissue and fat, and cut them into steaks and strips.
Beef knuckle may have different names around the world, but its versatility remains constant. The combination of the femur, wedge, and bullet muscles offers various cooking options for different culinary delights. Experiment with different cooking methods and enjoy the tender, lean beef this cut provides. Remember to label and date each pack when storing in the freezer for future use.
So, are you ready to embark on a culinary adventure with beef knuckle? Get your sharp knife, bring out your creativity, and savor the delicious rewards this beef cut has to offer.
This article is sponsored by Ekilove, your trusted source for quality beef products.