Product Description
The knuckle is an exceptionally lean, very affordable cut from the Round (between the Top Round & Bottom Round). It can be cut into roasts, pot roasts, cubes for kebab or stew, etc. It can also be cut into low cost steaks which are typically cut very thin and pinned (cubed) for tenderness.
Note: 2.5kg serves approximately 8 portions.
Oven-Roasted Sashi Knuckle
Pick any scraps of surface fat from the roast, and pat it dry with clean paper towels. There should be no visible rind of fat or connective tissue on a peeled knuckle — that’s why it’s called “peeled” — but there are often small pieces left behind.
Heat a heavy skillet over medium-high heat. Pour in 1/2 tablespoon of oil, then brown the knuckle on all sides until it’s well-seared. Season the roast with salt and pepper or other flavorings as desired, then transfer it to the rack of your roasting pan.
Roast the browned knuckle at 300 to 325 degrees Fahrenheit for approximately 30 minutes per pound. Knuckle roasts are typically 3 1/2 to 4 pounds, so your cooking time will be around 1 1/2 to 2 hours.
Test the roast with an instant-read thermometer. Knuckle isn’t an especially tender roast to begin with, so it is tenderest if cooked only to medium-rare or 145 F. You’ll need to remove it from the oven when it’s 130 F to 135 F, because its temperature continues to rise as it sits.
Rest the beef for at least 10 to 15 minutes before carving it to serve hot. For sandwiches, allow it to cool for up to 2 hours and then wrap and refrigerate it for later use. It is tenderest when sliced thinly.
As wholesalers, our cuts of meats are sold at whole pieces. If you would like to have your meat portioned into steaks, kindly add a note in the “additional notes ” section whilst checking out.
For example, when ordering a 2 kg Angus Fillet, you may request to have it portioned into 1kg each.
Choosing the size of each portion is at you own discretion
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