Beef Knuckle | How to cut and trim ☺︎

We do prefer to breakdown our own cuts of beef. This time it is a sub-primal cut from the Sirloin part of the cow, a peeled beef knuckle.
Breaking it down at home not only saves you money it also allows you to decide how you want it parted depending what you are planning to cook or BBQ.
This is going to become some nice beef stew and Braciole and probably another two or three interesting recipes, after all it is 5 kg in total.

[@chrismansi4855]

Fascinating to watch, especially since I'm so used to getting these meats already trimmed by the butcher. I'm looking forward to your upcoming recipes using these cuts of meat!

[@cuttingedge.cooking]

Thanks, for me the trimming and cutting of this has become some what of a hobby, especially because we live in Greece and we can't always get the cuts we want as they do it differently here - so we started buying primal and sub-primal cuts and ended up having fun AND saving money. Spoiler-alert Braciole is coming up soon from the bullet muscle 😁

[@xzrai]

I don’t know why this was recommended to me but i enjoyed the video

[@cuttingedge.cooking]

Great that you enjoyed it and stay tuned we upload new episodes twice a week, cooking, BBQ, etc. 😁

[@parsifaliataylor5372]

🤣🤣🤣 I will always insist, you guys are “crazy”!! Nevertheless, it seems like a great yield of superb cuts…

[@catsandalcohol99]

In Spain and latin American we made thin slices of steak with this cut. It's good on it's own but I like making Mexican style beef schnitzel called "milanesa de res"

[@cuttingedge.cooking]

Thanks for watching 🙏 Very good idea we will pick that up and try it out in an episode 😊

[@Aussie_aNti_h3r0]

Crazy good yield, especially if you have dogs... 0% wastage.
Plus if you have too much lean meat you can use brisket or some other fatty offcuts. Use like all the fat to get it up to 80:20 or even 70:30 mince for burgers.

[@cuttingedge.cooking]

Hey thanks for watching and yes exactly that's also what we do, we save all trimmings to mix for smash burgers or mince for Bolognese etc. We have started buying primal or sub-primal cuts and break them down ourselves, not only do we save on cost but we also get the cuts we want which otherwise is hard here in Greece.
Check out this one where we break down a whole short loin
th-cam.com/video/gph7VljQ_o8/w-d-xo.html
Stay tuned, we upload new episodes twice a week ☺️☺️

[@onehandclapping3094]

Camera guy needs help

[@mustaphabahou7185]

Sorry but you are not butcher 😢

[@cuttingedge.cooking]

Well I never claimed I was - but I do take apart primal cuts and larger cuts on my own. There is great economy in that and I wanted to show that on our channel

[@mustaphabahou7185]

@@cuttingedge.cooking that's great 👍

[@REVONEWS1]

Ignore the hate you did a good job 👍