Link test

[chopsaw]

Beef knuckle break down and uses .

Mar 29, 2026

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...

• chopsaw
• Replies: 26
• Forum: Beef

• 
• 

 

[zwiller]

Works for me. Pretty slick. Need to figure that out.

 

[Winterrider]

Yea, opened up. Pretty cool, whatever ya did

 

[mneeley490]

Ah, man. I thought we were gonna see some sausages.

 

[chopsaw]

LOL . Yeah , kind of vague . The links are posting different than what they were . That wasn't a good example . Now they add part of the linked thread with pics . Kind of confusing I think .

 

[chopsaw]

German Bologna and Ginger salami

Dec 24, 2024

Needed something to take to a family get together , so I decided on some sausage .
Got a nice pork butt at GFS . I ended up slicing 4 real nice steaks from the end .

The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian .
One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage .
Bologna got 1 lb. of ground bacon and extra white pepper .
The Leggs got extra seasoning from a ginger salami recipe on Poli's site . Fresh garlic , ginger , white pepper and caraway . Binder for both was potato starch...

• chopsaw
• Replies: 17
• Forum: Sausage

• 
• 

See how it adds pictures . When adding that to a thread posted by someone else it looks like part of that thread , instead of a link to another .