Angus knuckle, also known as sirloin tip, is a versatile cut of meat originating from the round primal cut, located in the rear of the cow. An entire beef knuckle weights 6 to 8 kilos. Succulent and juicy slices of rich roast meat will be your reward while cooking it at low temperature for the ultimate taste and texture.
Just the facts
- Imported from New Zealand
- No antibiotics or hormones from birth
- Fresh, never frozen
Allow the meat to come to room temperature for 20 minutes. Preheat the oven to 165˚C/325˚F. Lightly coat its surface with olive oil and season it liberally with salt and fresh ground black pepper. Heat a frying pan with olive oil to a medium-high heat then sear on all sides until its surface reaches a golden-brown color. Place the beef knuckle into the oven. After 45 minutes, check the meat's internal temperature by inserting a probe thermometer into the thickest portion. Remove from the oven when 56-58˚C/132-236˚F, then cover with foil and let it rest for about 20 minutes.