This is the beef knuckle, sometimes known as ball of the round.
Sirloin tip, round tip.
It's a very lean 4 muscle piece.
In this video, we're going to separate the four muscles.
We're going to cut steaks from the bullet, which is the heart of the knuckle, and we're going to do beef
strips and diced beef from the rest.
There will be some trimmings left over.
We won't use that in this video, but we will use it to make stock in a later video.
So first take all the loose membranes from the outside,
then find the seam, which is very obvious, pointing it out there with the knife. Run the knife along the
silver skin.
Use the silver skin as your guide.
Open up the seam to separate the two muscles.
Use your fingers to pull the meat apart so he can see where you're going.
But if you stick to the seam, you can't really, go wrong.
Remove as much of the meat as possible close to the silver skin, the seam, and you will have separated
the knuckle heart from the knuckle.
You are now left with the wedge muscle and the femur muscle, the femur muscle is at the top of the
picture and the wedge muscle.
at the bottom.
So take the femur muscle.
There's a fair amount of connective tissue and fat, and you need to skin all that off.
So keep going until you have all red meat any white, or silver.
has been removed.
This will go into a pile of trimmings.
This can be used for the cheaper mince, ground beef, or it can be used for stock.
We will do that in a later video.
We're going to make a stock using marrow bones and meat trimmings.
Remove the silver skin.
A good
sharp knife
Is very important here.
Just get right under the silver skin.
And pull.
And then cut it into cubes.
This will be beef for bourgignon or any dish that
requires cubes of beef to be long, slow cooked,
Removing the membranes, removing the silver skin, removing the fat.
thats a long piece of silver skin between the two
sections
remove that.
If it's not red, take it out.
I've been doing this for a long time, so I can do it fairly quickly, but if you're new to
this, if you haven't done it before, remember that The knife is very, very sharp, so you don't have to
hurry.
You're not in a hurry.
Take your time and do it carefully.
Do it safely.
now this is the wedge muscle.
This is a really nice muscle.
It's a little bit dense, so best if this piece was hung for 14 days or longer before you work on it,
that gives it a chance to mature and to tenderise.
As before trim anything white away
you go tight to the skin.
Don't leave lumps of meat of possible
and the very thin membrane on the outside of the back here.
So get your knife underneath.
Pull away.
And as you can see, there's very little meat left behind.
It's a very thin skin there.
Trim it as tight as possible, but as I said, be careful.
These knives are very sharp.
You can see the direction the grain is going.
So what we're going to do is we're going to cut it across that grain
It is across the board, and then going to do some thin steaks, which we will call minute steaks because
they take one minute to cook hot frying pan hot oil or dripping.
preferably, throw them into the pan, a minute each side, and you're done.
Make beautiful sandwich steaks.
In this instance, we're going to cut them into strips,
and the whole point of cutting across the grain, the long fibres, you cut across them so you have
short fibres, which makes them so much more tender.
And you end up .
with a stock of beef strips for stir fry
your vegetables.
Approximately the same size. Onion.
Red, green, yellow pepper.
Carrot even, cut into very thin batons, makes a fabulous stir fry. Carrots.
Give some lovely crunch.
This is the rump heart.
Sorry, I keep saying the rump.
This is the knuckle heart.
it's got a layer of membrane around the outside We take this off. It's a really nice muscle with some
lovely steaks to be got from this.
So skin it all over tight to the membrane.
If it's not red, take it off.
Knife under the membrane, push, pull it back to you. .
forward then back.
Now you are just clearing the little bit of gristle on the end to give you the entry point for the silver
skin.
because there's a very fine layer of silver skin inside this muscle.
You can see it appearing there.
So run your knife along.
use the knife, use the gristle layer as the template for your knife.
Stay close to it and the knife will skate along it.
And then when you've got that done, scoop it out.
now you've got two really nice muscles here, so just trim off the end.
And cut in steaks, press with the palm of your hand to flatten out a little bit and you'll get about
five, maybe six nice steaks out of this piece.
On the other side of the bullet, really good for stir fry
you can see the grain is running from right to left.
Open it up
Take out the layer of fat in the middle
and slice it thinly for stir fry
This meat, when you're cooking it in a stir fry, it doesn't take very long.
It will all be cooked.
In fact, the vegetables take longer to cook.
So start your stir fry with the carrots, followed by the onions, then the red, green and yellow
peppers, and then add your seasoning.
Then add your meat.
The meat only takes maybe two, three minutes to cook when it's so fine.
So thin.
If you overcook it, it will dry out.
Nice and steady.
You can do this with a bigger knife or you can do it with a chef's knife, but I like this five inch
boner and just feel very comfortable when using it.
I use it a lot.
No, we're back on the 10 inch steak knife and we're going to cut this piece, the wedge into diced beef
for casserole.
This beef is going to go long, slow cooking, maybe up to two hours, possibly even longer.
it doesn't have any fat. These days.
that's what customers want.
Personally
I like
A little bit of fat, but funnily enough.
I don't like it in the casserole.
I don't like it in the stew.
I like it fried or I like it roasted, not so nice in a casserole.
So lean beef is probably the way to go here.
And there's the last few pieces of the knuckle.
Let's finish this last piece.
Take that little membrane off, trim it down, chop it into smaller pieces, and that's the beef
knuckle.
Fantastic.