The beef knuckle is a very versatile beef sub-primal cut and a great source of lean beef. This is the muscle that is attached to the femur and has a fair bit of fat and gristle that needs to be removed. It also has a layer of connective tissue from where it connected to the femur. When trimmed, this muscle is great for lean mince (ground beef).
| Weight | 1-4 kg |
| Nutritional value per 100 g | 363 kcal |
| proteins | 12 g |
| fats | 35 g |
