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Beef Round Tip Roast and Steak Round

This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.

Beef Round Tip Roast

Also known as:
Face Round Roast
Tip Sirloin Roast
Crescent Roast
Knuckle Roast
Round Roast
Ball Tip Roast
Cap Off Roast
Sirloin Tip Roast
Knuckle - Peeled
My training and experience of "knuckle" ---

A cut on the hind leg (beef or veal) just above the shank. It's very lean and has a considerable amount of tendon tissue. I'm assuming a "peeled" knuckle has the silver skin removed.

Traditionally the knuckle is best left to stewing or braising. I've never smoked it but would consider it not unlike a beef shoulder clod. I'd go low and slow.
I cooked a Sirloin Tip Roast in my Americue at 180 until done (155). I came out great. Used about 3 ozs of Mesquite and had the entire thing draped in homemade bacon. This really took up the moisture and flavor. I also routinely use sliced knuckle for beef jerky on my FEC 100. Works great. Also, bought a couple of 10 pounders at sams club and ground them up for ground beef. We have some very lean ground beef in the freezer ready for whatever it calls for.

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