Can knuckle mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is knuckle in Australia?

Q: What is knuckle in Australia?

knuckle is the Ireland retail name for the sirloin tip (knuckle), which sits on the round primal. In Australia, the same cut is most often labeled knuckle au.

Q: What is knuckle called in Australia?

Look for knuckle au—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is knuckle from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

knuckle

is very similar to knuckle au in Australia

Ask for: knuckle au

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Australia

knuckle au

What is this cut?·Global guide

How to order steak doneness

Ireland → Australia

rareRare→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“knuckle” in Ireland maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Australia, look for labels such as knuckle au. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.