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What the Heck is Whole Peeled Beef Knuckle: Cooking Ideas?

LizATL Feb 3, 2007 06:39 PM

This is not a knuckle bone, but an 8 pound boneless roasty-sort-of-thing. As far as I can tell, it seems to be from the round section and maybe includes the bottom round and/or the tip from the hind leg.

It was on sale for 99 cents a pound and now I don't know exactly what to use it for.I think it would be too lean/tough for roasting whole. I find a lot of online references for knuckle steaks, but these seem like they are tough as well. I am leaning toward cutting it up for stew meat, but I am afraid that it might be dry and tough even if I braise the heck out of it.

Anyone have any expereince cooking this cut? What would you do?


  1. r
    razmatazmania Feb 23, 2013 08:06 PM

    The Knuckle, or Sirloin Tip

    The knuckle, or sirloin tip, is a portion of the larger round containing three distinct muscles. These are known to veterinarians as the rectus femoris, vastus lateralis and vastus intermedialis, or to meat shop customers as the tip center, tip side and tip bottom. All three are very lean, and are visibly separated from each other by seams of connective tissue.

    Read more: What Cut of Beef Is the Peeled Knuckle? | eHow.com http://www.ehow.com/info_8464647_cut-...

    1. p
      pbfraus Jan 9, 2011 06:48 AM

      This is commonly called a "Round Peeled Knuckle". I used it in my restaurant. It can be cut up into stew meat, stir fry and Sirloin tip roast or steaks. it it usually sold wholesale but sometimes you can find it retail. Attached is the cutting schematic. You can find out more about beef value cuts at: www.beefinnovationsgroup.com

      1. a
        ajzino Nov 13, 2008 04:49 AM

        Just had dinner at Consiglio's in New Haven Ct. Had their Cavatellis with Brociole. Talked to the owner and she told me they use Peeled Knuckle for their Brociole. Browned and then cooked a long time in their red sauce. Fell apart like a good pot roast would.

        1. a
          ajzino Nov 13, 2008 04:41 AM

          Just had dinner at Consiglio's in New Haven CT. Had their Cavatellis with brociole. I spoke with the owner and she told me their Braciole was made from Peeled Knuckle. Browned and then cooked a very long time in their red sauce. Fell apart like a good pot roast would.

          1. luckyfatima Oct 7, 2007 03:39 AM

            this is actually a most tasty cut when stewed for a long time, I'd say 6-8 hours, like an overnight on low flame stew. It will be so delectably tender and shred easily with a fork and melt in your mouth.

            1. hannaone May 20, 2007 11:45 PM

              Comes from the shin I believe. Good for thin sliced cooking like Korean Bulgogi, soups, stews, and roasts.

              1. l
                LizATL Feb 4, 2007 11:56 AM

                After cutting this up, I am pretty sure it is a hunk of bottom round. Made 2/3 of it into stew, will roast a piece and treat another like london broil.

                The browned stew meat is tough as shoe leather but I am cooking it in the oven in a le creuset at a super low temp. Only time will tell.

                4 Replies
                1. re: LizATL
                  sjgreentea May 20, 2007 10:39 PM

                  I cooked a stew today - one big peeled carrot, couple stalks of celery, one white onion, and about 2-3 lbs of beef knuckle. I boiled at a medium temp for the first hour but it was still tough, so the next hour I cooked it at a vigilent rolling-boil and it came out quite tender actually. I'm think another hour and it would have been pure butter. So basically, I think 2 - 2.5 hours at a rolling boil will give you mighty tener meat... tastes like roast beef.

                  1. re: sjgreentea
                    anita bonghitt Oct 4, 2007 11:22 AM

                    You can also start your tougher cuts of meat by braising them, which I generally prefer. Take your meat, season to taste, cover with some broth, fruit juice, or whatever liquid you prefer not quite half way. I leave the citrus in after being squezed for added decoration and flavor. Cover with foil and cook slow for about 2-2&1/2 hours at 225 or so, uncover, crank up the heat on the oven continue cooking for another 45 minutes to an hour and you will not be disappointed. This also works well for oven stews and what not. The meat always comes out tender and I like the fact that you can be creative with what seasoning and liquids are used. Bon Appetit, Heloise ;)

                    1. re: anita bonghitt
                      LizATL Oct 6, 2007 12:56 PM

                      Actually, I see that I never reported the results! It ended up being very tender after braising for a few hours. Roasted well also. It was really the deal of the century - I have never seen one before that day or since.

                      If you see this cut, snatch it up!

                      1. re: LizATL
                        hannaone Oct 6, 2007 01:38 PM

                        Many places that cater to small restaurants carry this cut every day. Cash & Carry/URM is the one I am most familiar with in my area, but there are equivalents across the country.

                2. f
                  FAL Feb 4, 2007 01:43 AM

                  A/K/A sirloin roast. Make a good roast beef needs some suet . Plus a good dry rub.

                  1. s
                    Spot Feb 3, 2007 07:38 PM

                    Brown, braise w/ the usual, throw it out & enjoy its bounty.

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