Intercostal – Ribs Finger – 冷冻牛肋条

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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Intercostal – Ribs Finger – 冷冻牛肋条

(Ribs Finger)Thin strips of beef cut from between individual ribs in the Rib primal. Consists of the intercostal muscles that are removed from between the Back Ribs. Formed by cuts coming from the dorsal region that contains the cube roll. Selected and accommodated in individual bags, vacuum packed.

Beef back ribs are cut from the back of the cow in the dorsal area behind the shoulders. The rib area is where prime rib roast and ribeye steaks are cut. After the prime rib roast is cut, the small amount of meat attached to the rib bones is the beef back ribs cut. The meat is found in between the rib bones.

What cut is beef finger meat?

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 quite satisfying.

Are beef fingers good?

Beef finger meat is very alluring because of it’s rich fat content and price (hint: it’s cheap!). 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 halfway between the short plate ribs and the ribeye.

Short ribs

Short ribs are a cut of beef taken from the rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat that varies in thickness. There are two major types of cuts: The “flanken”, which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, or even less, and the “English”, which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may serve connected to one another (a style known as the “plate”). Short ribs are popular in many international cuisines.

Chinese Translate(Ribs Finger – 冷冻牛肋条)


手指肉* 由来自原始肋骨的各个肋骨之间的手指状牛肉条组成。手指肉具有很好的肋骨风味,但质地有些坚韧。嫩化、腌制和选择正确的烹饪方法将有助于使这些排骨非常令人满意。