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Sirloin Tip (Knuckle)
Sirloin Tip (Knuckle) Cap Off
  • IMPS/NAMP - 167A
Cut Description
  • Fabricated from the #167 Sirloin Tip Knuckle, peeled
  • Solid muscle that has had the small "cap" muscle and all remaining outer fat removed
  • May be separated lengthwise into sections to accommodate the cutting of specified portion-size steaks
  • One of the more than 29 beef cuts that qualify as lean
  • A less expensive beef cut that provides good profit opportunities
  • Offers operators variety and value
  • Beef Round, Knuckle, Peeled
  • Knuckle
  • Knuckle Steak
  • Peeled Knuckle
  • Round Tip
Preparation Information
Beef Knuckle is suitable for a variety of cooking methods. Both dry and moist cookery can be utilized to prepare a roast. Great when enhanced with value-added marinades, sauces, accompaniments and side dishes.
Recommended Menu Applications
  • French dip/Italian beef sandwiches
  • Philly cheese steak
  • Roast beef
  • Fajitas
  • London Broil
  • Pot roast
  • Rotisserie/spit-roasted beef
  • Shredded beef (Mexican/barbecued beef)
  • Skewered steak/satay
  • Sliced beef in gravy/bbq sauce
  • Steak
  • Steak, breakfast
  • Steak, cubed/chicken fried/fingers
  • Stew/Pot Pies/Turnove
  • Stir-fry
  • Stroganoff
  • Sandwiches
  • Hash
  • Pasta toppings (grilled)
  • Salad toppings (grilled)
Ordering Tips
  • Quality grade
  • Removal of fat (peeled)
  • Whole or split
  • The Knuckle subprimal is separated from the top (inside) round and the bottom (gooseneck) round between the natural seams. All bones and cartilages are excluded
  • Cuts in the IMPS/NAMP 167 series include specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included
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