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Post by cowguy on Nov 28, 2010 15:31:32 GMT -5
Found in a restaurant supply store: beef peeled knuckles. . .this is a new name for me. A rather huge cut 20+ pounds, and resembles a knuckle only in its name. What part of the animal does it come from? What is this typically used for? Is it fatty enough (20% or more) to make into burgers or meat loaf? Lean, for an Italian Beef thing? Would it benefit from low and slow over wood, as a chuck roll would? Thanks much for any practical help with this critter. Pete
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Post by BBQ Butcher on Nov 28, 2010 15:48:21 GMT -5
Found in a restaurant supply store: beef peeled knuckles. . .this is a new name for me. A rather huge cut 20+ pounds, and resembles a knuckle only in its name. What part of the animal does it come from? What is this typically used for? Is it fatty enough (20% or more) to make into burgers or meat loaf? Lean, for an Italian Beef thing? Would it benefit from low and slow over wood, as a chuck roll would? Thanks much for any practical help with this critter. Pete Here ya go...... Peeled knuckleNever seen one that big, might be two in the package. See HERE what you can do with them.
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