Beef Hammer

An eye-catcher with bite
The beef hammer is not only a real eye-catcher, it also delivers a truly impressive flavor. This cut comes from the leg of the cow and consists of a characteristically juicy piece of meat on a large bone. This hammer-like appearance gives the cut its name.

This highly aromatic meat with its hearty bite can be prepared like a classic knuckle of pork. Grilled, roasted, or braised – Beef Hammer is a taste sensation in any case and is guaranteed to make any BBQ enthusiast's heart beat faster.

The meat sommelier recommends
The meat is perfect when the connective tissue has been broken down during cooking, making the meat uniquely tender.

Location of the section:

Leg (calf) of cattle

Flavor intensity:

intense and very delicate

Alternative article names:

knuckle, meat hammer

preparation

Preparation in the oven
The beef hammer is perfect for braised dishes: simply sear it on all sides in a roasting pan, pour over the stock, and cook in the oven at 110°C for five to seven hours.

Preparation on the grill / smoker
The meat hammer is also ideal for preparing on a smoker. We recommend placing the meat over indirect heat at approximately 110°C for three to four hours. Then tightly wrap the beef hammer in parchment paper, add a splash of cherry juice, and cook for another three to four hours over indirect heat without smoke.

Beef Hammer Sous-vide Cooking
Remove the meat from the refrigerator two hours before preparation and bring it to room temperature. Then, heat oil in a large roasting pan and sear the beef hammer on all sides. Remove the meat. Fry the onions until golden brown and add some chopped vegetables, such as carrots and fennel. Bring to a boil with the wine and stock. Return the meat to the roasting pan and let it simmer with the lid on for about 5 hours.

Serving suggestion & spices
You can season the Beef Hammer according to your preferences before cooking with an aromatic sauce such as our BBQ sauce spice mix Berlin perfect for that.

You can serve the Beef Hammer whole or cut the tender meat beforehand and serve it on plates with side dishes such as braised onions and baguette.