Meat
Knuckle
Beef knuckle (sirloin tip in some markets) is a round muscle group that can be roasted, cut into steaks, or cubed—more tender than eye of round when graded well, still leaner than loin cuts. Grain direction matters when carving. Roast medium-rare to medium and slice thin, or cut steaks for marinating and grilling. Braise if the animal is mature and firm. Versatile mid-tier cut for everyday cooking.
Track this ingredient
Unit
Characteristics
Preparations
CubedRoastedSteaks
Traits
Carve Across GrainEverydayLeanModerately LeanRound SubprimalVersatile
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Utility
Commercial
Standard
Select
Choice
Prime
History
US
US cut charts listed knuckle as a major round subprimal.
US
Sirloin tip branding helped knuckle steaks reach retail grills.
Butchers taught grain mapping on knuckle for better home results.