Meat
Knuckle
Beef knuckle bones are joint pieces packed with cartilage and connective tissue—ideal for stocks that set firm when chilled. They contribute less pure marrow than long bones but more collagen and a clean savoury depth. Often sold mixed with other soup bones. Blanch if a clear stock is wanted, then simmer long and low. Roast first for darker colour. Excellent base for pho-style broths, consommés after clarification, and gelatin-rich braising liquids.
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History
English household stocks relied on knuckle bones for body and thrift.
Butcher shops sold beef knuckle bones as everyday soup bones.
Bone-broth culture elevated knuckle bones as a collagen-focused stock choice.