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Fresh Halal British Angus Beef Knuckle - Red Tractor Approved
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Fresh Halal British Angus Beef Knuckle - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Beef knuckle is a lean, well-worked leg muscle built for slow, moist cooking. This Certified Halal beef knuckle is British Angus, Red Tractor Approved and produced in the UK, cut to order as steaks, dice, chunks, strips or mince, in packs from 500g to 4kg.
What kind of cut is beef knuckle?
Knuckle is a firm, close-grained leg muscle, carrying connective tissue and little external fat. That's why we dice or mince it rather than sell it whole.
Is beef knuckle the same as topside?
No. Both come from the leg, but topside is leaner and smoother, while knuckle runs more sinewy. We don't sell it as a single joint — instead we cut it to order into steaks, dice, chunks, strips or mince, across 500g, 1kg, 2kg and 4kg packs.
How is beef knuckle cut and packed?
You'll only find it in these styles — never as a whole piece:
- Galbi Min Steak (1cm)
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
- Strips: 20-30g or 50-60g
- Mince
Each comes Fat-On or Fat-Off, packed at 500g, 1kg, 2kg or 4kg.
How long does beef knuckle need in a low oven?
Diced or chunked knuckle needs long, gentle heat — around 150°C for 2.5-3 hours, giving the connective tissue time to soften into a tender stew.
A 500g pack of diced or chunked knuckle is right for a smaller stew for two, while 1kg or 2kg covers a family meal.
Go for the 4kg pack if you're batch cooking, freezing in portions, or catering for a crowd.
Keep it refrigerated until you're ready to cook.
If frozen, defrost it in the fridge — this cut takes around 12 hours to thaw fully — then cook it within a day or two once it's fully defrosted.
Typical values per 100 g (raw):
| Energy | 199 kcal |
|---|---|
| Protein | 19.48 g |
| Fat | 12.83 g |
Basis: beef tip round (UK knuckle), lean and fat together. Reference: USDA FoodData Central, "Beef, round, tip round, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 169527).
- Slow-braised chunks: Brown 160-180g chunks all over, then let them simmer low and slow with stock and root vegetables until fork-tender.
- Diced curry: Brown 25-30g diced knuckle in batches, then work it into a curry or stew base for a rich, spoonable sauce.
- Quick strips: Fry 20-30g strips hard and fast over high heat for a speedy midweek pan dish.
Diced or chunked knuckle suits slow-cooked curries and stews — think a beef bhuna, a Middle Eastern-style beef stew, or a simple pot roast, all well matched to this well-worked cut.
Galbi Min Steak brings it to steak night too, thin-sliced and quickly seared, while the mince works well in kofte or spiced meatballs.
How long does beef knuckle need in a low oven?
Diced or chunked knuckle typically wants around 150°C for 2.5 to 3 hours in a low oven — that's how long the connective tissue needs to break down.
What temperature should the oven be set to?
A low, steady oven around 150-160°C works better than a hot one; knuckle is a well-worked muscle that needs gentle, gradual heat rather than a fast roast.
What happens if it's not cooked long enough?
Pull it out too early and the meat stays tight and chewy, because the connective tissue hasn't had time to soften — give it more time at a low temperature rather than turning up the heat.
How do I know it's ready?
It's ready when a piece pulls apart easily with a fork — at that point it's tender enough for a stew, curry or pot roast.