Cut from the round primal just beneath the sirloin, the Boneless Wagyu Knuckle is a refined, multi-muscle cut that combines lean structure with unexpected elegance. It delivers a clean, focused flavor and a firm, deliberate bite, elevated by the delicate marbling unique to Wagyu. For chefs who prize versatility, yield, and disciplined presentation, this cut offers a leaner canvas with just enough richness to transform roasts, medallions, and shaved applications into elevated, detail-driven compositions.