These are USDA choice grade rib fingers - not the fingers of the cow. Cows don't have fingers, silly! This is the meat that remains on the roast once the ribs have been removed. So basically boneless ribs. You will start seeing them more often lately as this cut is gaining popularity.
Each Rib Finger is about 20cm's long.
4-5 pieces totaling to about 500g.
As this meat is a bit on the fatty and juicy side, it's best suitable for BBQ roasting. You can also cook them as you would cook ribs: boil first and then roast.
Trim off the fat if you like, however, we recommend cooking them with the fat on first and trim after.
We have enjoyed roasting them on the grill and then cutting them up for skewers and finger food - our Japanese staff loved it. All you need is a bit of sea salt or our steak spice. (Check out the related items list below!)
This pack is enough for at least 3-4 people! That's a whole mini party!
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
OMG. Better than any steak!
Step 1. Put enough hot water in a small baking tray to cover the ribs. Tray of depth ~4cm is ideal.
Step 2. Mix 3-4 tablespoons of The Meat Guy's bbq sauce through the hot water.
Step 3. Put the rib meat in the water, cover with foil and bake in the oven at 180degC for 2 hrs.
Step 4. Take the ribs out (the water is no longer needed). Cover the ribs in a copious amount of bbq sauce and grill/bbq at high temp for 5 mins each side. Or you can just eat them with extra sauce without grilling!
Step 5. Go to heaven.
Excellent beef quality