Cutting and Preparing Beef Knuckle 

I just wanted to say thank you. A friend who is a local rancher gave me three beef knuckles. I had no idea what they were or what you do with them. The closest I knew was fried pig knuckles that I adore and get everytime I am in Austria. I was expecting something small like that. Was I ever surprised when I got three 10 pound hunks of meat and not a single bone! So I googled and found you. The first one I did was a little rough to say the least but by the third one I was a pro! So much wonderful meat on these! And I was able to divide everything up to feed me and my husband so there is a ton of meat in the freezer!!!! I swapped rabbit meat and chickens and a bunch of eggs. And he can hit the garden anytime he needs tomatoes or other goodies. I think a great trade but this would have been a nightmare if I didn’t have you showing me how to divide it! Thank you again!

This was a great tutorial! Clear, concise, well shot and easy to follow. I just bought a knuckle and didn't know how to break it down, so thank you very much. Next I'll be watching how you make beef stock!

Nice straight forward, easy to understand !!! Thank you for the tutorial on how to break down a whole sirloin tip.

Thank you for the video. It took me over an hour last night fumbling around what you did in ~ 5mins lol.

Subscribed because I love butchery and appreciate any one who cares

Very VERY helpful! Thanks

I thought the narrative reading poetry. Amazing

Good to know. What I have been doing is putting it all in my meat grinder, silver skin and all, with a 3/8" die and use it for chili. After partly searing the chunks it cooks to tender in about a half hour. Faster than chuck. I used to get it on sale for $3/lb, but now it's up to $5.50/lb. My store in NYC calls it a peeled knuckle, or bola de res (ball of meat) in Spanish, or sometimes a whole top sirloin.

I'm glad I watched your video because now I understand the beef knuckle is much different than I thought it would be. From the way it looked in the packaging that I saw it in I thought it would have a much higher fat content.

7-4-24 bout to start apprenticeship on being a butcher here in Pennsylvania usa, im nervous like many before me, but im learning

Great video my friend! The knife work was amazing. Having a super sharp knife makes a world of difference!

Thanks for the video. But maybe stop sharpening your knife over your work space and meat.

what's the name of the type of knife he was using for slicing? the machete looking one

What’s wrong with with the fats

I just randomly bought this at a store because they didn't have a full packer brisket. Looks like a fair amount of intramuscular silver skin- does this mean its probably not suited to smoke as a whole piece even if I clean up the outside of this thing?

why is it called knuckle?

Thanks for the video, very well demonstrated

can we use beef knuckle for corned beef as their meat more lean than brisket or chunk?

I get my passion for cooking from my Grandfather. He used to make the most wonderful stews & soups, always with a little cigar ash (secret ingredient). Thank You so much for this informative video! It gave me the courage to tackle a 15 pound knuckle on my own. I've got some in the slow cooker at the moment & loads in the freezer in the cuts you suggested. My technique wasn't as beautiful as yours & my knife was dull as could be, but I'm proud & I think my Grandpa would be too, thanks to You. Thank you again.

? Would this cut of meat 🥩, be good for Beef Jerky? Thanks

What are the names of these cuts in the US?

Thank you! This is the best video on this cut of beef I've seen, I think I've seen them all! Thanks for taking the time to film.

Good job

Love how all these great cutters use new knives. A sharpe aged knife says a lot. Your honing is a bit Hollywood but your handle seems to be on point. Good job! I should share how us Canadians would do it.

i dont even know why im watching this, but i watched till the end.

Damn why are you beating on ur steal. Slow down man 😆

Thank you very much for this guide. Really bugs me that the same cut has many different names, but i think, i'll learn them all eventually.

As a butchers apprentice thankyou

I like what you did here but if I did that where I work they would push me out the door.

Very satisfying to watch and very informative. Thank you for sharing.

Beef knuckles is good for kebab?

Can you turn it into stakes?

Excellent, Thank You

Thanks 🙏

Thank you

Can we cut small piece for frying and marinated it for grilling like steak?

wow verry sharf your nife

Honing your knife over the meat is just nasty no one want metal shavings in their food. Other than that nice job.

You olso same athers you don't know how ...

Why do you continually sharpen your knives over the meat. Wouldn't that drop metal flakes onto the Food?

Thanks for the feedback. We love it when someone gets something from our videos. There will be one on sausage making soon on YT. More info on meat and meat cutting on butchermagazine.com

Some of the best I’ve seen sir, very good