The term "Knorpelfleisch Kuhnase" seems to be a mix of German and refers to specific cuts of meat. Breaking it down:

• Knorpelfleisch translates to "cartilage meat" in English. It refers to the tender, softer parts of meat where cartilage is present, often found around joints and ribs.
• Kuhnase translates to "cow's nose" or "beef nose" in English. It refers to the nose of a cow, which is an edible part, though not as commonly consumed as other cuts of beef. It's known for being rich in cartilage and connective tissue.

This combination of cartilage meat and cow’s nose likely refers to a traditional dish where the nose or other cartilaginous parts of the cow are cooked, often slow-cooked or boiled to make a tender, flavorful dish. In some cultures, beef nose and cartilage are prized for their rich, gelatinous texture when cooked.

In German-speaking countries, particularly in rural regions, dishes like this might be part of offal cuisine, where different parts of the animal are used in cooking. It could also be prepared with hearty seasonings and sauces, sometimes as a stew or as part of a larger dish.