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Beef Foodservice Cuts

Beef Round, Knuckle, IMPS/NAMP 167

Street name - Knuckle

By Bob Oros

knuckle-roast.jpg (28401
 bytes)Beef Knuckle offers operators variety and value.

Ordering and Purchasing Information

Cuts in the IMPS/NAMP 167 series include specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.

Beef Round Knuckle, IMPS/NAMP 167
The Knuckle is separated from the top (inside) round and the bottom (gooseneck) round between the natural seams. All bones and cartilages are excluded.


Beef Round, Knuckle, Peeled, IMPS/NAMP 167A
The #167, also called the tip, sirloin tip or round tip, is a lean cut. It is fabricated from the #158 Round, Primal. It is a solid-muscle that has had the small "cap" muscle and all remaining outer fat removed.


Beef Round, Knuckle, Peeled, 2-Piece, IMPS/NAMP 167D
Separated into 2 pieces by cutting through the seam.