Rib fingers are strips of meat removed from between beef rib bones, also known as intercostal meat. They are usually well marbled and have a rich beef flavour, but may contain connective tissue that benefits from an appropriate cooking method. They are sold as strips or portions, often with variable thickness and trim.
Rib fingers come from the meat between the ribs and are separated during rib fabrication. Their amount of fat, connective tissue and usable meat varies according to the source ribs and supplier’s trim specification. Confirm whether the product is supplied as clean strips, partially trimmed meat or a mixture with excess fat and membrane.
Rib fingers can be braised, smoked, slow-cooked or grilled when cut thinly and prepared appropriately. For longer cooking, allow enough time for connective tissue to soften; for quick grilling, portion thinly across the grain and avoid overcooking. Marinating can add flavour, but it does not replace suitable cooking or tenderization.
Example: use rib fingers for Korean-style barbecue, slow-braised beef or smoked beef preparations. Thinly sliced rib fingers can be grilled quickly over high heat and served immediately.
Rib fingers are boneless intercostal strips taken from between the rib bones. Short ribs are larger portions that include rib meat and bone, although boneless short-rib products are also sold. The cuts differ in portioning, yield and cooking requirements.
Purchasing tip: check the amount of intercostal meat, fat and connective tissue in the case, as specifications can vary between suppliers. Standardize trim and portion weight before calculating menu cost.
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