Bola de lomo – Knuckle – 冷冻去骨牛霖

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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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.