Beef Knuckle is a tough, coarse beef meat, quite economical, flavorful and not too fatty. It can be cooked whole or cut into pieces, depending on the dish. Suitable for steak, barbecue on the fire, for baking and simmering. However, it should be borne in mind that the meat must be softened so that it does not come out dry during cooking. For juiciness, it is better to marinate the meat in spices (at your discretion) and cook it longer over low heat. It is worth noting that this beef is rich in proteins, iron, potassium, magnesium, as well as B vitamins – therefore, it is recommended to include it even in the diet of athletes.
What to cook?
The side of the thigh is considered Class I meat. The cut of beef from this part has a very tender pulp, so the answer to the question of what can be cooked from the hip of the beef is easy: absolutely everything!