Bola de lomo – Knuckle – 冷冻去骨牛霖

The knuckle is an exceptionally lean cut from top round and bottom round. It is a very affordable cut. It is taken from the Top Round & Bottom Round. It can be cut into low-cost steaks which are typically cut very thin and cubed for tenderness. Eye of the knuckle is the lean, center-weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, slow methods.

It is also known as The ball of the round, sirloin tip, round tip, tip center and sometimes thick flank, beef ball tip roast, sirloin tip roast and French roll roast .there are different names around the world.

This cut is located in the forepart of the femoral region, bordering cranially on the tail of the rump, caudally and laterally on the outside, internally on the topside, and in the dorsal area on the rump.

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Español: Corte ubicado en la parte anterior de la región femoral, limita hacia delante con la colita de cuadril, hacia atrás y lateral con la nalga de afuera, internamente con la nalga de adentro y hacia arriba con el cuadril.

中文：此切口位于股骨区的前部，与臀部尾部的颅骨接壤，在外侧的尾部和侧面，在顶部的内部，在臀部的背侧区域。

指关节是从顶部圆形和底部圆形切割而成的非常瘦的切口。这也是一个非常实惠的削减。它取自上轮和下轮。它可以切成烤肉、炖肉、炖肉块等。它也可以切成低成本的牛排，这些牛排通常被切成很薄的块状，以保持嫩度。指节眼是瘦的、中心负重的肌肉，几乎没有结缔组织。用于烘烤或进一步制备成圆形，当用潮湿、缓慢的方法烹制时，它会产生非常柔软和美味的结果。

它也被称为圆球、牛腩尖、圆尖、尖头中心和有时厚的侧面、牛肉丸尖烤、牛里脊尖烤和法式烤卷。世界各地都有不同的名称。

该切口位于股骨区域的前部，与臀部尾部的颅骨接壤，外侧的尾部和侧面，顶部的内部以及臀部的背部区域。