AtlasMas

Knuckle (sirloin tip) is meat comprising a set of large muscles on the front part of the rear leg. In the Czech Republic, it is commonly sold whole and is cut as such, but at Amaso, we divide it into three parts in line with the American and French methods: slice of sirloin tip, knuckle and side roast. A cut of sirloin tip is a broad piece of meat that is higher on one side and encircles the thigh bone; this meat is tender and lightly marbled with collagen similar to the shoulder. It can be braised, cut into slices and used whole for a roasted roulade. The centre roast is the large centre of the sirloin tip; its shape is indistinguishable from that of the outside round roast. However, it has a much finer texture and the quality of sirloin and, after aging, you can make a steak out of it as well as roast beef. The outer part of the sirloin tip, the side roast, is the strained muscle in the whole sirloin tip. The meat is firmer and suitable for braising, slices or rolled fillets, and roasting. You can make excellent roast beef from it once it has been aged.