KNOW YOUR MEAT CUTS – BEEF RIB FINGERS?
Beef finger meat is very alluring because of it’s rich fat content. But what is it!? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think half way between the short plate ribs and the ribeye.
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers nice rib flavour but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips very satisfying.
When you cut between beef ribs, you get the rib fingers and they are extremely tasty similar to those of brisket but with less fat and are popular alternative to brisket. n texture to brisket but less fat. They are perfect for stews like your classic Instant Chinese Pot of Beef Stew!
Prepare them the same way you’d tenderize ribs and eat them just like boneless ribs. Rubs, sauces and smoke all love this cut.
Cooking Methods: Grill / Broil / Smoke / Roast / Sous Vide
US PREMIUM BEEF RIB FINGERS (FROM 1.21KG)
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