THE BASICS & BEYOND
Originating in the round primal, our knuckle is a juicy, flavorful cut that performs beautifully when roasted and sliced thin. Simply take your favorite seasonings – ancho chili, lemon herb, cocoa/brown sugar, etc. – and rub or baste your way to rave reviews. Beware over-cooking with dry-heat methods.
Nick Unangst, Sterling Silver Signature Chef
“I use Sterling Silver for the consistency and quality it brings to our restaurant tables.”
A popular anecdote claims that the “sirloin” name, (part of the knuckle), is derived from an occasion in 1617 when King James I of England was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as “Sir loin.”
Roast / Grill / Broil / Skillet / Sous Vide