Grade : MB4/5
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 knuckle medallion is a lean cut and reaches full flavour and tenderness using moist, slow cooking methods.
*Remark : Attached pictures shown are for illustration purpose only. Actual product may vary due to product enhancement.*