The knuckle, sometimes called the round, sits above the knee joint at the front of the hind leg.

It is prepared from the thick flank by removing the cap muscle and associated fat. Made up of three major muscles, the knuckle accounts for 3.3% of the carcase. Cuts from the knuckle are lean and are best suited to low and slow cooking or thinly sliced for stir fry. Eye of knuckle is the lean, centre weight-bearing muscle with little connective tissue and can be used for roasting or preparing further into medallions.