Peeled beef knuckles? What's the food?

[rworange]

I was looking at a supermarket ad with a special for bola de res which was translated as peeled beef knuckles.

That was fine until I thought about it. Cows don't have knuckles. Is this an euphmism or bad translation? What part of the cow is this and how woud it be cooked? And why do they need to be peeled?

[itaunas]

What happens a lot with ethnic markets and restaurants is they use a technical translation, rather than more common or descriptive terms that consumers might be used to. When you see (part) of this cut in an American supermarket it will have a marketing friendly term like "sirloin tip roast" or something else which isn't necessarily more useful but people are used to. In a food service outlet it would be labeled exactly this way with the more technical terms, some information about the cow it was obtained from (eg grading), and its more common there. "Peeled" refers to how its fabricated and what is included (in a food service environment you want consistency regarding to how much your employees need to trim and cut). In any case its a lean muscle prone to drying out and as mentioned a good application is making rare roast beef but like other cuts from the round/rump it can be used in other ways.

[joonjoon]

"Beef knuckle" is a cut from the round section of the cow. They usually come in ~15-20 lb cryovac packages. Think of a big hunk of deli roast beef - that's basically what it is.

[paulj]

According to this image, it is the rear leg, just above the shank (equivalent to the lower, or shank end of ham on a pig)

http://www.lasrecetasdelaabuela.com/c...

[woodburner]

Beeffoodservice.com

IMPS/NAMP 167A - Beef Round, Knuckle, Peeled

"The #167, also called the tip, sirloin tip or round tip, is a lean cut. It is fabricated from the #158 Round, Primal. It is a solid-muscle that has had the small "cap" muscle and all remaining outer fat removed."

Umm... what? Still dont understand!