KNUCKLE

Overview of KNUCKLE

Knuckle is a round, spherical-shaped cut taken from the front portion of the round and consists primarily of lean meat. It is known for its firm structure and clear differentiation in texture and flavor between its internal muscles.

The knuckle is composed of four main sections:

• Inside Knuckle Muscle: Slightly deeper in color and relatively tender compared to other parts.

• Knuckle Main Muscle: Features muscle fibers running toward the center, with a fine texture and well-balanced flavor.

• Outside Knuckle: Darker in color and somewhat firmer, with a more pronounced chew.

• Tri-Tip: Contains some visible marbling, but is less tender than its appearance might suggest, offering a structured, meat-forward bite.

Because each section behaves differently, proper separation and application are essential. Knuckle is well suited for roasting, thin slicing for hot pot or sukiyaki, low-temperature cooking, and sliced steak preparations. As a Wagyu cut, it excels in showcasing lean meat character, structure, and versatility rather than richness alone.

PRIMAL CUT

RETAIL CUT