Beef Knuckle


The knuckle, or beef tip, is one of three main parts of the round and is one of the most versatile cuts of beef. The trimmed tip is most commonly found in butcher shops. It can be cut into countless items - London Broil, in strips to use in Stroganoff, cubes for kabobs, roasts, etc.


Translations: Liellopu šarnīrs, Jautienos golonka, Carne de vită ciolan, Govedina koljenice, Thịt bò knuckle, Golonka z wołowiny, Rundschenkel, गोमांस पोर, Carne Knuckle, Говядина огузок, Βοείου κρέατος αρθρώσεων, لحوم البقر المفصل, 쇠고기 너클, Hovězí koleno, Baka buko, 牛肉转向节, Carn artell, Goveje meso Čukalj, Hovädzie koleno, Manzo Knuckle, בקר Knuckle, Nötkött Knuckle, Говеђа Кнуцкле, 牛肉ナックル, Oksekød Knuckle, Carne nudillo, Яловичина огузок, Naudanliha Knuckle, Говеждо глезена

Physical Description

Beef knuckle is a solid muscle group weighing 12 to 16 pounds that has had the tri-tip muscle removed. It lies at the top of the round just beyond the sirloin and is the muscle group just above the kneecap.

Colors: red

Tasting Notes

Flavors: umami
Mouthfeel: Meaty
Food complements: Allspice, Cumin, Garlic, Hot peppers, Marjoram, Mushrooms, Mustard, Onions, Oregano, Paprika, Thyme.

Selecting and Buying

Choosing: Allow 6-8 ounces per person.
Buying: Usually found cut up as roasts or steaks.

Preparation and Use

When sliced into strips or chunks it can be used in Beef Stroganoff. Depending on the cut it can be used in dishes such as Boeuf Bourguignon, Pot-au-feu, kabobs, in stews, etc..

Conserving and Storing

Refrigerate roasts up to 4 days, steaks up to 2 days.



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