The beef knuckle sits above the knee joint at the front of the hind legs. Made up of three muscles, it is a very versatile sub-primal beef cut that is quite tender. The eye of the knuckle is the lean, center weight-bearing muscle with little connective tissue that results in tender and tasty beef.
It gives the best tender and delicious results when cooked with moist, slow methods. Being a versatile and somewhat tender cut of beef, you can roast it, braise it, or make a tasty stew with it, and all these preparation methods will result in a hearty and flavor-rich dining experience.

Source nutritional value- https://www.myfitnesspal.com/

Download our Mobile App