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.