Beef Knuckles
Quick Overview
The cut of beef known as the knuckle sits above the knee joint at the front of the hind leg. There are two knuckles per carcass. It is made up of two muscles with the ‘eye of knuckle’, a lean piece of meat that is the centre muscle. This is best pan-seared and roasted at a low temperature to prevent it from drying out. It can also be sliced thinly to stir-fry.
