Wagyu Heart of Knuckle being portioned into steak cuts then placed on the tray for display!
The Knuckle is a cut shaped like a sphere, primarily consisted of lean meat. In Japan, the Knuckle is portioned in four parts: inside Knuckle muscle (Marukawa), the center or heart of the Knuckle (Shinshin or Marushin), the outside Knuckle (Kamenoko), and the Tri-Tip (Hiuchi or Tomosankaku).
The one in the video is the Heart of Knuckle, which has a fine texture and is very tasty. This part has so much flavor in it that is commonly used for beef tartare, in Japan.
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