Here is the product passport for knuckle, with some additional information about this ingredient.
The knuckle is a large round muscle attached to the cow's thigh bone and is also called the thick flank. It consists of three parts, including the round. Running horizontally through the round is a membrane that needs to be split to remove the vein that is present. This leaves you with a thick cut with no veins or sinews running through it. This round has an exceptionally fine texture (round steak) and contains little fat or connective tissue.
The knuckle also consists of the thin and thick caps. The thick cap is the most luxurious type of roast beef and is mainly used for carpaccio. This roast beef has a very fine structure, making it easy to cut when fresh (i.e. no frozen carpaccio). It must be eaten as rare as possible. The thin cap has a very fine structure and is suitable, for example, for preparing steaks.
Australian Black Angus beef
Australian cattle breeders have been praised for many years for the way they breed their cattle: with consideration for animal welfare, safety, sustainability, and the environment. The cattle graze on large areas and are well cared for. The focus lies on sustainability, and continuous research is conducted into the possibilities for further reducing the negative impact of the meat industry on the environment. Australian Black Angus beef is very much in demand, thanks in part to its exceptionally high quality flavour, fat, texture, and colour and also because it is in constant supply.
If you would like to try this tasty beef in your cooking, it can be obtained from Nice to Meat.