Knuckle is prepared from the thick flank,a leg cut found between the silverside and topside.The fat and cap muscle are removed, creating the knuckle and then sliced into medallions. This lean cut is versatile and can be further prepared into schnitzels, scaloppini, diced veal and mince. Sold in Carton.
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.