Knuckle – The round cut coming from the hindquarter without fat or nerves.
Knuckle
Knuckle – The round cut coming from the hindquarter without fat or nerves.
Enquiry form
Related products
Topside
Topside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Wagyu Sirloin Steak
Wagyu Sirloin Steak - Highly prized owing to its incredibly high marbling, caused by the the amount of IMF (Intramuscular Fat), which gives Wagyu its soft, tender complexion and rich & buttery taste.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
Wagyu Ribeye Steak
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside. This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
Rump Steak
Rump – Primal Cut from a Hindquarter
Reviews
There are no reviews yet.