Beef Knuckle Butchery: Seam Cutting & Maximising Value

Discover how to get more value and versatility from Australian beef knuckle. In this practical butchery demonstration, Richard Sanders breaks down the knuckle using classic seam butchery, separating the three main muscles and removing sinew, connective tissue and silver skin.

Learn how each muscle can be prepared for different applications, from schnitzel and carpaccio to braising steaks, stews, mince and burgers. Richard also demonstrates how careful trimming and muscle separation can improve the finished product while making the most of this flavourful and economical cut.

Ideal for chefs, butchers and foodservice professionals looking to improve beef utilisation, expand menu applications and maximise value from every cut.