Focus on Scotch Beef PGI cuts, joints and offal: thick flank - knuckle



Standard Supplier



Located at the front of the hind leg, situated next to the topside & silverside, and attached to the main leg bone (femur) and knee cap. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield



Separated from the topside and silverside by following the natural seams between the <span>Scotch beef</span> muscle primals. All external fat and cap muscle to be removed.


Traditionally used for roasting or quality braising steaks.

Cooking techniques

Oven Boil Stew

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: thick flank - knuckle
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Standard Supplier 13th July 2016

Focus on Scotch Beef PGI cuts, joints and offal: thick flank - knuckle