The knuckle comes from the central part of the cow. It is divided into two parts, an area closer to the hip, more tender and juicy, and another part close to the knee that is somewhat tougher.
Menu
Shank – Sliced shank bone in
Knuckle
Use and consumption
The part of the knucle close to the hip is ideal for steaks. It can be grilled, baked or even breaded. It is important to control the cooking time to ensure the tenderness and juiciness of this piece. On the other hand, the part closest to the knee is ideal for stews, as it is somewhat tougher. It therefore requires a slightly longer cooking time, ideal for stews.
Characteristics
- Storage: ≤ 18º C
- Shelf life: 12-18 months
- No allergens or GMOs.
- Ideal for: HORECA
Defrost
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
