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Knuckle
Knuckle is prepared from a thick flank by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.
SECONDARY CUTS
Round steak
Round steak is taken from the thick flank, sometimes known as ‘the round.' This cut contains several different muscles and may include a portion of bone, depending upon how it’s prepared. Because they’re lean, with little marbling, round steaks deliver the most tender and tasty result when cooked using moist, slow methods.
Eye of knuckle
The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. Eye of knuckle is the lean, centre weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, slow methods.
Eye of knuckle medallion
The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. The eye of knuckle medallion is a lean cut and reaches full flavour and tenderness using moist, slow cooking methods. If roasting, use a low temperature and pan sear first to prevent drying out, or thinly slice for stir-fry.