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Sirloin Tip (Knuckle)
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
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.
Ordering Tips
Order specifications
  • 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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