Aust. Veal - Frozen - Knuckle, Boneless - (3-4kg), 200g PORTIONS CUTS, kg price, Order by kg

The quoted price is per kg.The prices of all weighted items are subject to change at the time of weighting.

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.

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.