I just wanted to say thank you. A friend who is a local rancher gave me three beef knuckles. I had no idea what they were or what you do with them. The closest I knew was fried pig knuckles that I adore and get everytime I am in Austria. I was expecting something small like that. Was I ever surprised when I got three 10 pound hunks of meat and not a single bone! So I googled and found you. The first one I did was a little rough to say the least but by the third one I was a pro! So much wonderful meat on these! And I was able to divide everything up to feed me and my husband so there is a ton of meat in the freezer!!!! I swapped rabbit meat and chickens and a bunch of eggs. And he can hit the garden anytime he needs tomatoes or other goodies. I think a great trade but this would have been a nightmare if I didn’t have you showing me how to divide it! Thank you again!
Thank you for the kind words. I love when someone learns something useful from my videos. So much good meat is wasted because people don't understand the different muscles. Any meat questions you have, send to info@butchermagazine.com
This was a great tutorial! Clear, concise, well shot and easy to follow. I just bought a knuckle and didn't know how to break it down, so thank you very much. Next I'll be watching how you make beef stock!
Thanks for the feedback. Glad you enjoyed it. If there's anything you'd like to see on the Butchermagazine TH-cam channel, let us know at info@butchermagazine.com and we'll see what we can do.
Good to know. What I have been doing is putting it all in my meat grinder, silver skin and all, with a 3/8" die and use it for chili. After partly searing the chunks it cooks to tender in about a half hour. Faster than chuck. I used to get it on sale for $3/lb, but now it's up to $5.50/lb. My store in NYC calls it a peeled knuckle, or bola de res (ball of meat) in Spanish, or sometimes a whole top sirloin.
I'm glad I watched your video because now I understand the beef knuckle is much different than I thought it would be. From the way it looked in the packaging that I saw it in I thought it would have a much higher fat content.
I get my passion for cooking from my Grandfather. He used to make the most wonderful stews & soups, always with a little cigar ash (secret ingredient). Thank You so much for this informative video! It gave me the courage to tackle a 15 pound knuckle on my own. I've got some in the slow cooker at the moment & loads in the freezer in the cuts you suggested. My technique wasn't as beautiful as yours & my knife was dull as could be, but I'm proud & I think my Grandpa would be too, thanks to You. Thank you again.
Love how all these great cutters use new knives. A sharpe aged knife says a lot. Your honing is a bit Hollywood but your handle seems to be on point. Good job! I should share how us Canadians would do it.
Is there a good recipe you could recommend for corned beef? And if I use a beef knuckle do you dissect it into the three pieces first or leave it whole or just cut it in half?
I just randomly bought this at a store because they didn't have a full packer brisket. Looks like a fair amount of intramuscular silver skin- does this mean its probably not suited to smoke as a whole piece even if I clean up the outside of this thing?
Nothing wrong with the fats, but if you are making beef strips for stirfry or cubed beef for casserole or stew, it's better without fat. Fat is really nice on a steak or a roast.
I have to correct you there. Honing a knife on a steel or honing rod does not remove any steel from a knife. No metal shavings.That happens on a grindstone. I recommend a whetstone or oilstone for razor sharpness and longer knife life.
Thanks for the feedback. We love it when someone gets something from our videos. There will be one on sausage making soon on YT. More info on meat and meat cutting on butchermagazine.com
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I just wanted to say thank you. A friend who is a local rancher gave me three beef knuckles. I had no idea what they were or what you do with them. The closest I knew was fried pig knuckles that I adore and get everytime I am in Austria. I was expecting something small like that. Was I ever surprised when I got three 10 pound hunks of meat and not a single bone! So I googled and found you. The first one I did was a little rough to say the least but by the third one I was a pro! So much wonderful meat on these! And I was able to divide everything up to feed me and my husband so there is a ton of meat in the freezer!!!! I swapped rabbit meat and chickens and a bunch of eggs. And he can hit the garden anytime he needs tomatoes or other goodies. I think a great trade but this would have been a nightmare if I didn’t have you showing me how to divide it! Thank you again!
Thank you for the kind words. I love when someone learns something useful from my videos. So much good meat is wasted because people don't understand the different muscles. Any meat questions you have, send to info@butchermagazine.com
This was a great tutorial! Clear, concise, well shot and easy to follow. I just bought a knuckle and didn't know how to break it down, so thank you very much. Next I'll be watching how you make beef stock!
Thanks for the feedback.
Thank you! This is the best video on this cut of beef I've seen, I think I've seen them all! Thanks for taking the time to film.
Wow, thank you!
Nice straight forward, easy to understand !!! Thank you for the tutorial on how to break down a whole sirloin tip.
Thanks for the feedback. Glad you enjoyed it. If there's anything you'd like to see on the Butchermagazine TH-cam channel, let us know at info@butchermagazine.com and we'll see what we can do.
Great video my friend! The knife work was amazing. Having a super sharp knife makes a world of difference!
Thank you. Nice to have my work appreciated.
Good to know. What I have been doing is putting it all in my meat grinder, silver skin and all, with a 3/8" die and use it for chili.
After partly searing the chunks it cooks to tender in about a half hour. Faster than chuck.
I used to get it on sale for $3/lb, but now it's up to $5.50/lb.
My store in NYC calls it a peeled knuckle, or bola de res (ball of meat) in Spanish, or sometimes a whole top sirloin.
Thank you. Glad you enjoyed it. Please click on "Subscribe", if you haven't already.
I'm glad I watched your video because now I understand the beef knuckle is much different than I thought it would be. From the way it looked in the packaging that I saw it in I thought it would have a much higher fat content.
Glad you found the content helpful.
I get my passion for cooking from my Grandfather. He used to make the most wonderful stews & soups, always with a little cigar ash (secret ingredient). Thank You so much for this informative video! It gave me the courage to tackle a 15 pound knuckle on my own. I've got some in the slow cooker at the moment & loads in the freezer in the cuts you suggested. My technique wasn't as beautiful as yours & my knife was dull as could be, but I'm proud & I think my Grandpa would be too, thanks to You. Thank you again.
Thanks for your comment. We are delighted you found it useful.
Thank you for the video. It took me over an hour last night fumbling around what you did in ~ 5mins lol.
Glad it helped!
7-4-24 bout to start apprenticeship on being a butcher here in Pennsylvania usa, im nervous like many before me, but im learning
We all started at the bottom. Ask questions and practice, practise, practise.
Love how all these great cutters use new knives. A sharpe aged knife says a lot. Your honing is a bit Hollywood but your handle seems to be on point. Good job! I should share how us Canadians would do it.
Thanks for the comment.My knives are not new. In fact one of them is 32 years old. Never on a grindstone, always sharpened on a whetstone.
That's how we hone in the meat shop
Thank you very much for this guide.
Really bugs me that the same cut has many different names, but i think, i'll learn them all eventually.
Thank you for the kind comment. I agree, the names are different wherever you go. I can get confusing.
Once you know what it looks like, the name won't matter. Same with picanha, and other lesser known cuts.
Thanks for the video, very well demonstrated
Thanks for the feedback.
Very satisfying to watch and very informative. Thank you for sharing.
Thanks for the feedback.
Subscribed because I love butchery and appreciate any one who cares
Thank you.
Very VERY helpful! Thanks
Glad it was helpful!
I thought the narrative reading poetry. Amazing
Thanks for your comment. We love it when someone enjoys our videos.
what's the name of the type of knife he was using for slicing? the machete looking one
The red handled knife? F. Dick Ajax Red Spirit.
As a butchers apprentice thankyou
Glad you enjoyed it.
can we use beef knuckle for corned beef as their meat more lean than brisket or chunk?
We use beef knuckle and silverside in Ireland to make corned beef very successfully.
Is there a good recipe you could recommend for corned beef? And if I use a beef knuckle do you dissect it into the three pieces first or leave it whole or just cut it in half?
Good job
Thank you.
What are the names of these cuts in the US?
I just randomly bought this at a store because they didn't have a full packer brisket. Looks like a fair amount of intramuscular silver skin- does this mean its probably not suited to smoke as a whole piece even if I clean up the outside of this thing?
did you smoke it?
i dont even know why im watching this, but i watched till the end.
Thank you.
Excellent, Thank You
Thanks for the feedback.
? Would this cut of meat 🥩, be good for Beef Jerky? Thanks
Yes it would. The muscle I used to cut into steaks would be perfect for jerky if sliced thinly.
@@ButcherMagazine which cut is better for softer more tender jerky, top side/silverside/knuckle many thanks!
Thanks for the query. Beef knuckle is the most tender of the three cuts you mention.
@@ButcherMagazine Great thanks for getting back to me so quickly!
Thank you
Thanks for the feedback.
Can we cut small piece for frying and marinated it for grilling like steak?
Yes you can. The section where I cut 6 steaks from is suitable for frying. Enjoy.
Thanks 🙏
Thank you. Glad you enjoyed it. Please click on "Subscribe", if you haven't already.
Only just found you x
Hope you enjoy the content.
What’s wrong with with the fats
Nothing wrong with the fats, but if you are making beef strips for stirfry or cubed beef for casserole or stew, it's better without fat. Fat is really nice on a steak or a roast.
Can you turn it into stakes?
Yes. Watch the video and at 8.29 I cut steaks from the centre muscle.
why is it called knuckle?
Because it is the cow's kneecap. It contains the patella, the kneecap.
I like what you did here but if I did that where I work they would push me out the door.
Thanks for the comment. But why would they push you out the door? Are they unwilling to change?
Beef knuckles is good for kebab?
Yes, but not all of it. Don't use the muscle nearest the femur bone. It will be tough.
Damn why are you beating on ur steal. Slow down man 😆
Thanks for the comment. I've been doing this for over 40 years so I can do it quickly. Doesn't make the knife any sharper but it saves time.
Why do you continually sharpen your knives over the meat. Wouldn't that drop metal flakes onto the Food?
The steel is not sharpening. It is honing. No, all the steel does in realign the edge. It doesn't grind any metal from the blade.
Thanks for the video. But maybe stop sharpening your knife over your work space and meat.
oning the knife on the steel poses no contamination risk. The steel doesn't remove any metal from the blade.
wow verry sharf your nife
It has to be sharp to get clean cuts and a blunt knife can be more dangerous than a sharp one. Thanks for the feedback.
Honing your knife over the meat is just nasty no one want metal shavings in their food. Other than that nice job.
I have to correct you there. Honing a knife on a steel or honing rod does not remove any steel from a knife. No metal shavings.That happens on a grindstone. I recommend a whetstone or oilstone for razor sharpness and longer knife life.
There is a difference between HONING and SHARPING.
You olso same athers you don't know how ...
I have no idea what you mean. Please explain.
Thanks for the feedback. We love it when someone gets something from our videos. There will be one on sausage making soon on YT. More info on meat and meat cutting on butchermagazine.com
I am a 47 year meathead good video
Some of the best I’ve seen sir, very good
Thank you.