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 flavour but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.
*Only available in the US.
Schedule A Cutting
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.”
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.
Grill / Broil / Smoke / Roast / Sous Vide
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