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15) Knuckle

The knuckle is spherically-shaped and consists primarily of lean meat. It consist of four parts: the inside knuckle muscle, slightly deep in color and tender, the knuckle main muscle that has muscle running into the center, is fine textured and tasty; the outside knuckle that is deep color and slightly tough; and the tri-tip that has some marbling but is not as tender as would be expected from the appearance. 


Culinary Applications

Barbeque Steak Sukiyaki Shabu-shabu


Roast beef