Finger Meat

French: Viande intercostale  |  Spanish: Carne intercostal

THE BASICS & BEYOND

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 flavor but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.

Sterling Silver Finger Meat Beef Cut

Eric Leterc, Sterling Silver Signature Chef

“If the beef is great quality, keeping it simple is the best way. Simple seasoning, simple preparation — you can’t go wrong and your guests will enjoy the flavours.”

Interesting note

Finger meat is, as its name suggests, about the width of your finger. Prepare them the same way you’d tenderize ribs and eat them just like boneless ribs. Rubs, sauces and smoke all love this cut.

Classic Preparation

Grill / Broil / Smoke / Roast / Sous Vide

In The Kitchen