I do a lot of beef knuckles . Used to be a great value . Not so much now days . Still not bad compared to some other cuts .
This comes up from time to time , so last time I broke one down I took some pictures of how I do it .
I'll try to keep it short , but still make some sense . Just self taught , and how I do it .
Knuckle or sirloin tip sits on the round , next to the sirloin . I said the other day it was in the top sirloin sub primal . Actually sits next to it in the top round . The texture in my opinion is more like sirloin .
Starts out like this . You can see the different muscle groups . I cut on those seams .
First off , I trim the outside so I can see what's going on .
Get rid of all that silver skin .
I use a boning knife to do most of it . Just get under the tough membrane and let that
guide the knife blade .
Keep going until you can see what you're working with . Tells me where I want to start
cutting out the sections .
Cut the very top flap off , then start on the next section . You can see a large roast starting the
be defined .
I follow that down along the side of the larger muscle . I try to cut , not saw .
Sharp knife , I take passes along the seam . Let the knife do the work . Light pressure .
With that section off , you can get to the bigger roasts .
Flipped over , the knife tip is where I want to cut . You'll end up with 2 large sections .
Go along that seam and roll the one side off .
Until you have the center roast by itself . You can see another seam on that roast .
Depending on the size I'll leave it , or take it off . I left it on that one .
This is the flap from the picture above , flipped over , so the top is up .
Start over with cleaning the surface .
This whole knuckle was smaller than normal . I ended up with 2 nice roasts ,
and some trim .
Depends on what I'm doing , and the time of year . I normally use the trim for soup .
I will grind it though from time to time .
Again , just how I do it .
I have not used it as steaks yet . I need to try that . I normally roast or smoke the sections whole .
Then slice for a knife and fork meal , or sandwiches .
Spun over charcoal and wood .
Used for Sunday supper .
Good for the SV's if you have one . That right there compares to prime rib .
Plated up for supper ,
Then next day's lunch .
Smoked ,
used for sandwiches .
Maybe some stir fry ,,,
Sliders from the grind .
I said above I never did it as steak . I forgot about this ,
www.smokingmeatforums.com
OK , there's more , but that's enough . Just a bunch of great uses .
This comes up from time to time , so last time I broke one down I took some pictures of how I do it .
I'll try to keep it short , but still make some sense . Just self taught , and how I do it .
Knuckle or sirloin tip sits on the round , next to the sirloin . I said the other day it was in the top sirloin sub primal . Actually sits next to it in the top round . The texture in my opinion is more like sirloin .
Starts out like this . You can see the different muscle groups . I cut on those seams .
First off , I trim the outside so I can see what's going on .
Get rid of all that silver skin .
I use a boning knife to do most of it . Just get under the tough membrane and let that
guide the knife blade .
Keep going until you can see what you're working with . Tells me where I want to start
cutting out the sections .
Cut the very top flap off , then start on the next section . You can see a large roast starting the
be defined .
I follow that down along the side of the larger muscle . I try to cut , not saw .
Sharp knife , I take passes along the seam . Let the knife do the work . Light pressure .
With that section off , you can get to the bigger roasts .
Flipped over , the knife tip is where I want to cut . You'll end up with 2 large sections .
Go along that seam and roll the one side off .
Until you have the center roast by itself . You can see another seam on that roast .
Depending on the size I'll leave it , or take it off . I left it on that one .
This is the flap from the picture above , flipped over , so the top is up .
Start over with cleaning the surface .
This whole knuckle was smaller than normal . I ended up with 2 nice roasts ,
and some trim .
Depends on what I'm doing , and the time of year . I normally use the trim for soup .
I will grind it though from time to time .
Again , just how I do it .
I have not used it as steaks yet . I need to try that . I normally roast or smoke the sections whole .
Then slice for a knife and fork meal , or sandwiches .
Spun over charcoal and wood .
Used for Sunday supper .
Good for the SV's if you have one . That right there compares to prime rib .
Plated up for supper ,
Then next day's lunch .
Smoked ,
used for sandwiches .
Maybe some stir fry ,,,
Sliders from the grind .
I said above I never did it as steak . I forgot about this ,
Hatch chili , red onion and serrano sirloin sandwich .
Finally had some hatch chili's at the store today . I hesitated to grab them . Seems it's always late when we get them , and the go bad fast . Sometimes by the time I get home . Ended up tossing 2 . Being in that bag doesn't help things . Broke down a beef knuckle a couple weeks ago . Thawed...
www.smokingmeatforums.com
OK , there's more , but that's enough . Just a bunch of great uses .
