What is Beef Knuckle & How to Prepare It
Beef is an all-time favourite of many and there is no shortage of beef cuts to choose from. From roasting to braising, grilling to sauteing, the choices and flavours give cooks a variety of options for every occasion. Beef knuckle is often overlooked, however, it gives you a wide range of preparation options and it is very flavourful.
For your next dinner party or barbecue, consider giving beef knuckle a try. Your local butcher’s beef selection will likely have many for you to choose from.
What is beef knuckle?
The knuckle sits above the knee joint at the front of the hind legs of the cow. Beef knuckle is an exceptionally lean, very affordable cut from the Round (between the Top Round & Bottom Round).
Beef knuckle can be cut into roasts, pot roasts, cubed for kebab or stew, etc. It can also be cut into low-cost beef steak which is typically cut very thin and pinned (cubed) for tenderness.
The knuckle goes by many names in different parts of the world: the ball of the round, sirloin tip, round tip, tip centre, and sometimes thick flank, beef ball tip roast, sirloin tip roast, and French roll roast.
How to prepare beef knuckle
- The uncut beef knuckle can be used whole as a large roast, or it can be cut up for stew meat or kebabs.
- The tip centre makes a tender small roast, or it can be cut into thin beef knuckle steaks that are tender enough for marinating, broiling, or grilling. Slice it more thinly and use it for Beef Stroganoff or stir fry.
- The so-called knuckle roast, or peeled knuckle, is a name sometimes given to sirloin tip roasts. This is one cut that does incredibly well when slow-cooked. These cuts contain long muscle fibres that, when slow-cooked (e.g., smoked or braised) shred amazingly well and result in a melt-in-your-mouth juicy beef similar to that of shredded pork shoulder.
- The eye of the knuckle is the leanest cut of the beef knuckle. It is commonly used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, slow methods such as braising.
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