cptnding
asked about beef knuckle in another thread . One of the ones I did , I took some pics of breaking it down . Figured I'd do a quick thread on it .First off , I'm not a meat cutter and have just learned this from doing it . So this is just my take on it .
Looks like this in the bag . First one I bought , I had no idea what was in there .
Opened up , you can see the different muscle groups .
Side view ,
I start by cleaning up the outside so you can see what's underneath .
Starts to tell the story once you can see . Those hard white tissue areas are where you want to
start cutting to get the muscles separated .
This is peeling the top off , cutting along that upper most connection above .
I go slow , and use just the tip of the knife . Follow the cartilage .
This is a different view of the area ,The tip of the knife is pointing at the section .
Just keep cutting and roll that section off .
Get it separated , then trim up anything you don't want .
The section on the right above , flipped back over . Trim it up .
This one ended up with 2 nice roasts . I could have taken the bottom off the one on the left ,
but decided to leave it on since it was towards the edge .
This section was a side piece . Cleaned it up and cut into stew meat or use for grind .
Some of the bigger knuckles will give 3 roasts and some trim . I buy these on a regular basis .
Makes great sliced beef , either rare or further cooked it beef stock .
