Traditional cuts
Knuckle
后腿膝圆
Hindquarter cut, drier and leaner, with no marbling and a light red colour. The favourite for minced beef, escalopes and diced beef.
Suggested cooking
SteakGriddleStew
Where it comes from
Round
Knuckle
S.I.F.3498
Federal Inspection Service no. 3498 · Ministry of Agriculture
Product of Brazil
