Product Description:
The Knuckle (Cuadrada) is a premium cut located in the upper hindquarter. Anatomically, it connects on its upper side with the rump (cuadril), on the front with the top sirloin ball (bola de lomo), on the rear with the eye round (peceto), and internally with the inside round (nalga de adentro). This strategic positioning produces a lean cut that is both flavorful and versatile.

It is characterized by a fine muscle texture and low fat, making it suitable for health-conscious consumers while maintaining a rich beef taste. In culinary applications, the Knuckle is often used for roasts, beef medallions, thin steaks, or diced into cubes for stews and stir-fries. When slow-cooked or marinated, it becomes especially tender and juicy.

Nutritionally, it is rich in protein, iron, and B vitamins, offering excellent value for balanced diets.

HerekeTrade ensures that all Knuckle cuts meet international standards, offering consistent sizing, professional butchering, and vacuum-sealed freshness for global wholesale, hospitality, and retail markets.