Knuckle Medallion

AKA: Sirloin Tip Medallion
Primal: Hind Shank (US), Knuckle (UK)
Cooking Methods: Pan-Fry, Stir-Fry, Grill, BBQ
Fat Content: Lean
Price: Budget

Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.

This cut of Beef is taken from the center of the Round, which is located in the animal's hindquarter.

The word 'medallion' refers to the small, round shape of this cut.

Typically, a medallion is of 1-1 ½-inch (2.5-3.8cm) thickness. It can be made thinner with the help of a meat mallet by tenderizing it to ¾-inch (2cm) thickness.

Popular Dishes: Stir-Fried Beef, Broiled Meat, Grilled Meat, Braised Meat, Casserole, Stew

This information about Knuckle Medallion was sourced from our meat cut app