Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg
Beef Rib Fingers, 1.5kg

Beef Rib Fingers, 1.5kg

£35.00
/

Incredible, deeply flavourful and richly marbled, our Beef Rib Fingers (Intercostal) are perfect for smoking, slow cooking, or grilling. Exceptionally tender and packed with rich beefy flavour.

Unaged

Packaging
  • In stock, ready to ship
  • Backordered, shipping soon
  • Nationwide ice-packed delivery
  • Grass Fed, High Welfare
  • Slow Grown Top Quality
  • Sustainably Farmed

Type: Ribeye
Origin: NI / Ireland
Fermentation: Unaged
Packaging: Vacuum

(Typical per 100g)

Energy:651 kJ/155 kcal
Fat:7g, of which saturates: 2.5g
Carbohydrate:0g, of which Sugars: 0g
Fibre:0g
Protein:21g
Salt:0.2g

Keep refrigerated, use within 5 days of delivery.

Suitable for Freezing

  • Keep frozen at -18°C or below
  • Defrost overnight in the refrigerator
  • Never re-freeze once defrosted
  • Use within 24 hours of defrosting

Rich, juicy, and packed with deep beef flavour, our Beef Rib Fingers (Intercostal) are a true hidden gem for slow-cooking and BBQ lovers. Cut from between the rib bones, these succulent strips of beef are beautifully marbled with fat, delivering incredible tenderness and flavour when cooked low and slow.

Often prized by pitmasters and chefs alike, intercostal meat is renowned for its intensely beefy character and melt-in-the-mouth texture. Whether smoked, braised, grilled, or slow roasted, Beef Rib Fingers develop a rich, sticky finish and unbeatable depth of flavour.

A must-have cut for BBQ enthusiasts and anyone looking for bold, authentic beef flavour.

Smoking Method

Our Beef Rib Fingers are perfect for hot and fast direct over fire, pan frying, smoking, or braising.

Smoke them over a climbing temperature with cherry wood chunks for mind-blowing results:

  1. Set your smoker to 225f and indirect smoking
  2. Unpack the rib fingers and season with your favourite rub (we love 50/50 salt and coarse black pepper)
  3. Add the rib fingers to the smoker, leaving space between them for the smoke to penetrate all sides
  4. Open the vents slightly more than you usually do to allow the temperature to rise slightly over 2hrs - after 2hrs it should hit around 285-300f
  5. Probe the beef rib fingers, they're ready when they are around 207f interally and the probe slides in easily with no resistance
  6. Devour and dont share!

You may also like

Recently viewed