Beef Knuckle
Beef knuckle comes from the round, a lean, well-worked muscle with little fat running through it. Whole or chopped, it holds up well in a slow braise or a beef rendang, where hours of cooking break down the muscle fibers. Sliced thin, it’s the cut most hotpot and shabu-shabu meals use, cooking in seconds once the broth boils. Minced knuckle works for meatballs, bolognese, or beef patties where you want lean meat without much fat to drain off.
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We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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