Thick Flank and Knuckle
Thick Flank
Knuckle
Rangers Valley Tip:
The Thick Flank/Knuckle is made up of different muscles and can be utilised in many different applications. By breaking down the knuckle, you are better able to take advantage of each individual muscle performance. For example, the Eye of Knuckle is superior in tenderness and eating quality compared with many other similar cuts.
Ausmeat Code: Thick Flank - 2060, Knuckle - 2070
Description: The Thick Flank is a hindquarter cut and is located in between the Topside and Silverside/Outside. The Knuckle is prepared from the Thick Flank by removing the cap muscle (which forms part of the Full Tri-Tip).
The Knuckle is made up of three main muscles: The Knuckle Cover, The Eye of Knuckle and the Knuckle Undercut.
Average Size: Thick Flank – 7.30 - 8.00kg
Knuckle – 5.95 – 6.50kg
Carcase Yield: Thick Flank – 3.40%
Knuckle – 2.75%
Suggestions:
The Thick Flank/Knuckle is generally utilised and perform the same way as other Hindquarter cuts like the Topside and Outside. However, to get the best utilisation, consideration should be given to breaking the Thick Flank/Knuckle into the individual muscles.
The tender muscle is the Eye of Knuckle, which makes great lower priced steaks, a tender roast, thin slices or cubes.
To produce the Eye of Knuckle, remove the Knuckle Undercut and Knuckle Cover by following the natural seams and sinew. Remove any connective tissue and silver skin.
The Knuckle Undercut and Knuckle Cover can also be utilised as a mini-steak as well as for stir fry strips and thin slices (e.g. Yakiniku, Shabu Shabu, etc...).