Information about Beef Rib Fingers.
Beef Rib Fingers are widely used in Korean, Asian & Japanese cooking, they embrace cooking different cuts like these with stunning results. These finger like pieces of Beef are easy to cook hot & fast or Low & slow, they are versatile in the way you can cook them. Expert butchers cut them from in between the Rib Bones of our “Beef Jacobs Ladders”, the Tender Strips of Beef have great “Fat Marbling” adding to the flavour.
Usually only for sale in oriental supermarkets or on the menus in Korean / Asian Restaurants, you can now easily buy Beef Rib Fingers online. Enjoy creating memorable juicy Rib Finger dishes for friends & family from our 800g packs.
Beef Rib Fingers are delicious & one item that you’ll keep handy in the freezer for something more interesting to offer your family & guests.
What are Beef Rib Fingers?
Beef Rib Fingers are the Boneless Intercostal Muscles between the Ribs.
As the name suggests (Fingers) they are similar thickness & shape as a Finger approximately 9-12cm long & 15-20mm thick. The meat is fairly coarse with a good level of marbled fat running through it, this keeps the meat moist adding to the taste when cooking. The Rib Fingers are just like eating Boneless Jacobs Ladders or Beef Short Ribs. The Beef Rib Fingers are also called; Intercostal Muscles, Beef Jacobs Ladder Fingers, Korean Rib Fingers or Beef Finger Meat.
The colour of the Beef Rib Fingers is a little darker due to them being coarse because they are a heavily used muscles protecting the organs. These get lighter once exposed to the open air as they start to oxygenate.
How are Beef Rib Fingers butchered?
We cut the Rib Fingers off the sides of the Rib Bones as singles pieces.
We select high quality Grass Fed Beef that has a good fat cover to use to cut our Beef Fingers from. The expert butchers carefully cut down the sides of the Rib Bones (from the front section of the Rib Cage) to remove the strips of meat in between the bones. The Fingers cut out carefully so that the meat is not sliced into & kept as one piece. Once the Beef Fingers are cut they are checked too ensure the pieces are left whole & don’t have cuts in them.
We only use the upper section of the Rib Cage because the Rib Finger Meat is narrow & thicker, making a better product to cook with. The lower section of the Rib Cage towards the back has wider gaps & shallow meat sections between the Rib Bones that are more fatty with less meat.
How do we pack Beef Rib Fingers?
The Rib Fingers are Vacuum Sealed fresh in Clear Recyclable Pouches.
As soon as the Rib Fingers are cut & checked for final quality control they are packed as 800g Retail Packs or 5Kg Wholesale Packs (The plastic pouches are Freezer Friendly & Recyclable). Once packed they are labelled with full farm to Fork Traceability & put into Recyclable Cardboard Boxes or Plastic Reusable Crates. The boxes or crates are placed onto pallets & “Blast Frozen” to -25°c ready for shipping direct to our online distribution or wholesale customers.
The packaging protects the Beef Fingers whilst being delivered to your door, when defrosting in the fridge from any other foodstuffs contamination. The Vacuum Sealing Process sucks all the natural juices into the meat keeping it juicy when they are ready to be cooked.
We use stronger & thinner recyclable Plastic Pouches to pack our meats, this is to reduce our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
The cutting, packing & freezing process keeps the meat in perfect condition for up to 24 months. The Rib Fingers are low in Histamine levels because the meat has very little time for the natural enzymes to start breaking down the meat before it is packed & frozen.
All our production sites that produce our specialist meat cuts are BRCGS / IFS approved . All the air is filtered & refrigerated in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy great taste & texture from all of our meats, producing the safest meat possible.
Are Beef Rib Fingers good value for money?
Rib Fingers are reasonably priced for such a small piece of meat.
We produce the Rib Fingers as a wholesale meat cut producing these in large volumes. The expert butchers are able to carefully cut these very quickly producing hundreds of pieces per hour. The combination of speed & skill in more efficient production rooms helps to reduce the cost per kilo. We use Renewable Energy Sources & highly energy efficient machinery for packing helping to reduce costs further.
The Rib Fingers are cut at the Abattoir so the raw meat is available in wholesale volumes / prices & this also reduces the transport costs for us to be able them at a more competitive price. The Beef Rib Fingers have little excess waste on them as the butchers trim them before packing. Reducing Food Waste helps to give customers better value for money. we do everything we can to save money & bring costs down, see how we do this n more detail; “More Meat for Your Money”.
The 800g Retail Packs are enough to feed 4 people with a few Finger Strips each with fresh vegetables for a tasty value lunch or evening meal.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Southern & Northern Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed cattle enjoy some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Rib Fingers nutritious?
The Rib Fingers have a higher fat content but, the Grass Fed Beef is nutritious.
Grass Fed Beef is a Red Meat & a great source of natural vitamins, minerals & protein because the cattle graze on pure lush grass perfect for making best tasting quality Beef. The higher fat content in the Beef Fingers is not ideal if overeaten but, some of the fat renders down during cooking reducing your fat intake when eating. The essential Protein in the Beef Fingers is needed for muscle growth, also hair, nails etc. The Amino Acids are needed to regulate normal body functionality.
How do you cook Beef Rib Fingers?
Beef Rib Fingers are very versatile & can be cooked at low temperatures in a slow cooker or hot & fast over hot coals or Smoked on the Barbecue for amazing flavour & tenderness. This cut of Beef is very popular within the Korean & Asian community, they create amazing tastes with different seasonings cooking them on high heat over hot coals.
How to prepare Beef Rib Fingers for cooking:
- Place the Rib Fingers (in their pack) into the fridge to thaw slowly, essential to keep their texture & flavour.
- Remove from the fridge in the packaging leave on the side for 45 minutes.
- Take the rib Fingers from the pouch (place in recycle bin) rinse under cold water to remove any bone dust.
- Trim any excess outer fat off the fingers & pat dry with paper towel.
- Season the Finger Meat in a bowl & mix to get an even coating.
Easy how to cook videos for different ways of cooking Beef Rib Fingers:
- Cooking Beef Rib Fingers in the Air Fryer & finishing under the grill
- Beef Rib Finger Skewers on the Barbecue
- Rib Fingers Smoked on the BBQ are fall apart tender
- How to make Beef Rib Finger Burnt Ends
Pro Tip for Rib Fingers:
Always rest your Boneless Beef Fingers after they are cooked, cover them to keep the heat & let the meat relax becoming more tender.
Sharing your Beef Rib Fingers on Social Media.
Sharing food has always been a simple pleasure, with good company, wine & great food you can’t go wrong for & afternoon in the sun or cosy winters nights in. At Sherwood, we aim to deliver items like the Boneless Beef Rib Fingers to your home to inspire you in the kitchen & to impress your guests. We have included some links below to give you ideas for the ingredients to add to your beef.
Why not try Smoking these at your next Barbecue, they are an amazing Finger Food, the best part of the Jacobs Ladders with the fat marbling keeping them moist, but absorbing the Smokey aromas of the wood chips. This video of Wagyu Beef rib Fingers cooked on the Barbecue in The Netherlands by one of the most famous Pit Masters, see how Pitmaster X cooks Beef Rib Fingers. This is not a meat cut you would find in supermarkets or most butcher shops…
Enjoy cooking your first batch of Boneless Beef Rib Fingers, it won’t be your last. Remember that great food should be shared at home & online through Social Media, people love to see new foods & ideas. Why not join us on Instagram, Twitter or our Face Book Page & tag us in your stories, videos, reels, recipes, tips, tricks & ideas?
Many people are unsure on how to cook a Beef T Bone at home & through your posts on Social Media they are able to learn tips & tricks. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
At Sherwood Foods we love to share your cooks with items like the Beef Rib Fingers to our followers inspiring them to make & try new recipes. Tagging us in your Social Media Posts makes it easier for us to see, like, comment & share with others. Using Hashtags in the text of your posts helps to identify & categorise them into groups or subjects, we have our own Hashtags listed below.
We look forward to sharing your posts of pictures, videos etc of the Beef Rib Fingers…
Sherwood Foods Hashtags:
#ourbrandisapromise #moremeatfym #beefribfingers #intercostalmuscles #ribfingers
How to cook recipes & ideas for Beef Rib Fingers:
Sticky Korean Beef Rib Fingers
- BEEF RIB FINGERS MORE INFORMATION
-
Information about Beef Rib Fingers.
Beef Rib Fingers are widely used in Korean, Asian & Japanese cooking, they embrace cooking different cuts like these with stunning results. These finger like pieces of Beef are easy to cook hot & fast or Low & slow, they are versatile in the way you can cook them. Expert butchers cut them from in between the Rib Bones of our “Beef Jacobs Ladders”, the Tender Strips of Beef have great “Fat Marbling” adding to the flavour.
Usually only for sale in oriental supermarkets or on the menus in Korean / Asian Restaurants, you can now easily buy Beef Rib Fingers online. Enjoy creating memorable juicy Rib Finger dishes for friends & family from our 800g packs.
Beef Rib Fingers are delicious & one item that you’ll keep handy in the freezer for something more interesting to offer your family & guests.
What are Beef Rib Fingers?
Beef Rib Fingers are the Boneless Intercostal Muscles between the Ribs.
As the name suggests (Fingers) they are similar thickness & shape as a Finger approximately 9-12cm long & 15-20mm thick. The meat is fairly coarse with a good level of marbled fat running through it, this keeps the meat moist adding to the taste when cooking. The Rib Fingers are just like eating Boneless Jacobs Ladders or Beef Short Ribs. The Beef Rib Fingers are also called; Intercostal Muscles, Beef Jacobs Ladder Fingers, Korean Rib Fingers or Beef Finger Meat.
The colour of the Beef Rib Fingers is a little darker due to them being coarse because they are a heavily used muscles protecting the organs. These get lighter once exposed to the open air as they start to oxygenate.
How are Beef Rib Fingers butchered?
We cut the Rib Fingers off the sides of the Rib Bones as singles pieces.
We select high quality Grass Fed Beef that has a good fat cover to use to cut our Beef Fingers from. The expert butchers carefully cut down the sides of the Rib Bones (from the front section of the Rib Cage) to remove the strips of meat in between the bones. The Fingers cut out carefully so that the meat is not sliced into & kept as one piece. Once the Beef Fingers are cut they are checked too ensure the pieces are left whole & don’t have cuts in them.
We only use the upper section of the Rib Cage because the Rib Finger Meat is narrow & thicker, making a better product to cook with. The lower section of the Rib Cage towards the back has wider gaps & shallow meat sections between the Rib Bones that are more fatty with less meat.
How do we pack Beef Rib Fingers?
The Rib Fingers are Vacuum Sealed fresh in Clear Recyclable Pouches.
As soon as the Rib Fingers are cut & checked for final quality control they are packed as 800g Retail Packs or 5Kg Wholesale Packs (The plastic pouches are Freezer Friendly & Recyclable). Once packed they are labelled with full farm to Fork Traceability & put into Recyclable Cardboard Boxes or Plastic Reusable Crates. The boxes or crates are placed onto pallets & “Blast Frozen” to -25°c ready for shipping direct to our online distribution or wholesale customers.
The packaging protects the Beef Fingers whilst being delivered to your door, when defrosting in the fridge from any other foodstuffs contamination. The Vacuum Sealing Process sucks all the natural juices into the meat keeping it juicy when they are ready to be cooked.
We use stronger & thinner recyclable Plastic Pouches to pack our meats, this is to reduce our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
The cutting, packing & freezing process keeps the meat in perfect condition for up to 24 months. The Rib Fingers are low in Histamine levels because the meat has very little time for the natural enzymes to start breaking down the meat before it is packed & frozen.
All our production sites that produce our specialist meat cuts are BRCGS / IFS approved . All the air is filtered & refrigerated in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy great taste & texture from all of our meats, producing the safest meat possible.
Are Beef Rib Fingers good value for money?
Rib Fingers are reasonably priced for such a small piece of meat.
We produce the Rib Fingers as a wholesale meat cut producing these in large volumes. The expert butchers are able to carefully cut these very quickly producing hundreds of pieces per hour. The combination of speed & skill in more efficient production rooms helps to reduce the cost per kilo. We use Renewable Energy Sources & highly energy efficient machinery for packing helping to reduce costs further.
The Rib Fingers are cut at the Abattoir so the raw meat is available in wholesale volumes / prices & this also reduces the transport costs for us to be able them at a more competitive price. The Beef Rib Fingers have little excess waste on them as the butchers trim them before packing. Reducing Food Waste helps to give customers better value for money. we do everything we can to save money & bring costs down, see how we do this n more detail; “More Meat for Your Money”.
The 800g Retail Packs are enough to feed 4 people with a few Finger Strips each with fresh vegetables for a tasty value lunch or evening meal.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Southern & Northern Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed cattle enjoy some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Rib Fingers nutritious?
The Rib Fingers have a higher fat content but, the Grass Fed Beef is nutritious.
Grass Fed Beef is a Red Meat & a great source of natural vitamins, minerals & protein because the cattle graze on pure lush grass perfect for making best tasting quality Beef. The higher fat content in the Beef Fingers is not ideal if overeaten but, some of the fat renders down during cooking reducing your fat intake when eating. The essential Protein in the Beef Fingers is needed for muscle growth, also hair, nails etc. The Amino Acids are needed to regulate normal body functionality.
How do you cook Beef Rib Fingers?
Beef Rib Fingers are very versatile & can be cooked at low temperatures in a slow cooker or hot & fast over hot coals or Smoked on the Barbecue for amazing flavour & tenderness. This cut of Beef is very popular within the Korean & Asian community, they create amazing tastes with different seasonings cooking them on high heat over hot coals.
How to prepare Beef Rib Fingers for cooking:
- Place the Rib Fingers (in their pack) into the fridge to thaw slowly, essential to keep their texture & flavour.
- Remove from the fridge in the packaging leave on the side for 45 minutes.
- Take the rib Fingers from the pouch (place in recycle bin) rinse under cold water to remove any bone dust.
- Trim any excess outer fat off the fingers & pat dry with paper towel.
- Season the Finger Meat in a bowl & mix to get an even coating.
Easy how to cook videos for different ways of cooking Beef Rib Fingers:
- Cooking Beef Rib Fingers in the Air Fryer & finishing under the grill
- Beef Rib Finger Skewers on the Barbecue
- Rib Fingers Smoked on the BBQ are fall apart tender
- How to make Beef Rib Finger Burnt Ends
Pro Tip for Rib Fingers:
Always rest your Boneless Beef Fingers after they are cooked, cover them to keep the heat & let the meat relax becoming more tender.
Sharing your Beef Rib Fingers on Social Media.
Sharing food has always been a simple pleasure, with good company, wine & great food you can’t go wrong for & afternoon in the sun or cosy winters nights in. At Sherwood, we aim to deliver items like the Boneless Beef Rib Fingers to your home to inspire you in the kitchen & to impress your guests. We have included some links below to give you ideas for the ingredients to add to your beef.
Why not try Smoking these at your next Barbecue, they are an amazing Finger Food, the best part of the Jacobs Ladders with the fat marbling keeping them moist, but absorbing the Smokey aromas of the wood chips. This video of Wagyu Beef rib Fingers cooked on the Barbecue in The Netherlands by one of the most famous Pit Masters, see how Pitmaster X cooks Beef Rib Fingers. This is not a meat cut you would find in supermarkets or most butcher shops…
Enjoy cooking your first batch of Boneless Beef Rib Fingers, it won’t be your last. Remember that great food should be shared at home & online through Social Media, people love to see new foods & ideas. Why not join us on Instagram, Twitter or our Face Book Page & tag us in your stories, videos, reels, recipes, tips, tricks & ideas?
Many people are unsure on how to cook a Beef T Bone at home & through your posts on Social Media they are able to learn tips & tricks. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
At Sherwood Foods we love to share your cooks with items like the Beef Rib Fingers to our followers inspiring them to make & try new recipes. Tagging us in your Social Media Posts makes it easier for us to see, like, comment & share with others. Using Hashtags in the text of your posts helps to identify & categorise them into groups or subjects, we have our own Hashtags listed below.
We look forward to sharing your posts of pictures, videos etc of the Beef Rib Fingers…
Sherwood Foods Hashtags:
#ourbrandisapromise #moremeatfym #beefribfingers #intercostalmuscles #ribfingers
- HOW TO COOK RECIPES FOR BEEF RIB FINGERS
-
How to cook recipes & ideas for Beef Rib Fingers:
Sticky Korean Beef Rib Fingers
