Beef Cut Feature: Knuckle
Discover the knuckle cut, also known as the round, located above the knee joint on the hind leg. Learn how this cut, comprising three major muscles and making up 3.3% of the carcase, is best prepared. Ideal for low and slow cooking or stir fry, the lean eye of knuckle is perfect for roasting or slicing into medallions.
Australian Beef
Australian beef is renowned around the world for its outstanding quality, clean and green production, superior traceability and quality assurance systems.
With more than 70 potential cuts to utilise, the beef carcase is the most versatile and complex of the proteins. With a range of textures, tenderness, flavour profiles and eating quality characteristics, Australian beef is the superior choice.
Knuckle
The knuckle, sometimes called the round, sits above the knee joint at the front of the hind leg.
It is prepared from the thick flank by removing the cap muscle and associated fat. Made up of three major muscles, the knuckle accounts for 3.3% of the carcase. This cut is lean and are best suited to low and slow cooking or thinly sliced for stir fry. The eye of the knuckle is the lean, centre weight-bearing muscle with little connective tissue and can be used for roasting or preparing further into medallions.
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