This cut responds well to moist, slow extended cooking methods. Cheek is perfect diced in curries, braises, and stews, but also holds its shape well when cooked whole.
The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. The eye of the knuckle is the lean, center-weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions,…
The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods to ensure…
Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
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