Beef knuckle break down and uses .

[Astralogics]

Awesome write up Rich! The plated shots look phenomenal, and the various uses are inspiring. You're right though, the price hike for beef the last couple of years really is an insult...

 

[Fueling Around]

I would prefer a chuck roll myself. I like the flavor and grain better than a rump cut for steaks.
However, I cannot deal with 20-25# of beef at a time. I just don't consume or process that much beef with only 2 of us. That may change when we move to ND.

 

[Gonna Smoke]

Nice tutorial Rich. Way back in the day when I worked in the meat department for Winn Dixie, I seamed out a ton of those mostly for cubed steak, or tenderized steak as some call it. Currently at the Chef's Store, they are $5.29/lb. I remember WD running them on sale for 99¢/lb. That's been a LONG time ago...

 

[gmc2003]

Cube steak...ummm

 

[clifish]

Hey Rich, what is Sirloin Top Butt? My restaurant depot is showing for $5.99

 

[chopsaw]

Cliff , This is from the link I posted in post 20 .

Top Sirloin Butt

Located behind the Short Loin on the top back end of the animal, the Top Sirloin is usually fabricated into individual boneless steaks. Top Sirloin Steak is less tender than cuts from the Short Loin, but still very flavorful.

www.beefitswhatsfordinner.com

Sounds like something to try for that price . That link will tell you where it's from on the animal , and what cuts come from it . The knuckle ( sirloin tip ) actually sits on top of the round . I bet they sit next to each other , but I'm not positive about that .
Let me know if you get one .

 

[chopsaw]

Just for the heck of it . Lists the sub primals from the round primal , and what comes from the sub's .

Round Primal

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

www.beefitswhatsfordinner.com