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The veal knuckle is prepared from the veal think flank that is a leg cut situated between the veal silverside and veal topside attached to the femur bone. Veal think flank is denuded of fat and cap muscle to create the veal knuckle. It can be further dissected into 3 muscles for use in schnitzels, scaloppine, diced and mince. Roasting this cut must be gentle as it has negligible fat attached.


Secondary Cuts


Knuckle is prepared from the thick flank, a leg cut found between the silverside and topside. The fat and cap muscle are removed, creating the knuckle and then sliced into medallions. This lean cut is versatile and can be further prepared into schnitzels, scaloppini, diced veal and mince.

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