There's a fair chance that you've come across the term "beef knuckle," probably at the butcher's counter. But this is a slightly misleading term, and not just because cows don't have hands. Beef ...

When I was a butcher--a student job I held for less than a year in California--the cut of meat that most thrilled my knife was beef knuckle. To cut the knuckle from a quarter of cow hanging from a ...

Heat the oven to 400 degrees. On a baking sheet or two, spread out the knuckle bones, femur bones, short ribs and oxtail in an even layer; and roast in the oven for 35 to 40 minutes, until golden ...

Which dishes represent the restaurant and why? The beef lok lak and the dried combination noodle with soup on the side. Their lok lak is similar to Vietnamese shaking beef and the dried combination ...