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
In the world of beef cuts, the knuckle is a versatile and tasty component of the cow's lower leg. While it may not be as popular as ribeye or sirloin, the knuckle has a distinct flavor and texture that is definitely worth trying.
The knuckle offers a complex and satisfying flavor profile that can vary depending on the cooking method and seasonings used. It often has a subtle sweetness and a hint of earthiness, making it a versatile ingredient that pairs well with a variety of flavors.
Located in the lower leg of the cow, the knuckle is composed of three primary muscle groups, making up about 3.3% of the overall meat weight. The knuckle is a tough cut of beef, but when cooked correctly, it can be incredibly tender and flavorful. The three main sections of the knuckle are:
- Knuckle Center: This is the leanest and most tender of the three, making it ideal for quick-cooking methods like grilling or pan-searing. Its delicate flavor shines through when cooked with a light hand.
- Knuckle Side: Offering a balance of lean meat and fat, the knuckle side is versatile and can be used in a variety of dishes. Its slightly richer flavor lends itself well to braising, stewing, or slow cooking.
- Knuckle Under: The toughest and fattiest of the three, the knuckle under is best suited for slow-cooking methods that allow the connective tissue to break down, resulting in a melt-in-your-mouth tenderness. Its deep, savory flavor is perfect for hearty stews and braises.
Whether you're a seasoned home cook or simply looking to explore new culinary horizons, the knuckle is a cut worth trying. Its unique flavor profile and versatility make it a hidden gem in the world of beef. So, the next time you're at the butcher, don't be afraid to ask for a knuckle and embark on a flavorful journey.
DISH INSPIRATION
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