Intercostal love!
This cut is also known as Rib Finger Meat as yes, as you can probably guess, when removed from the bone, it’s the meat from in between the ribs of the cow and it’s long and skinny like fingers.
I do love this cut as it’s a bit of a jelly one - heaps of gelatinous goings on - so if you like beef cheeks, you’ll love these too.
They can be a coarser texture which makes them ideal for slow cooking - great for lush pie fillings, ragu, stews, but don’t be afraid to get high and hot with them too - you cube it, then throw them on a skewer with a punchy marinade and sear them on a high heat and you’ve got yourself a real juicy, beef kebab.
It’s not an every day cut for sure, but if you are a convert to nose to tail eating and zero wastage, they’re a great one to ask a good butcher about, or find online as there’s definitely retailers out there who are selling this cut now. The cut, as it’s so tasty doesn’t usually go to waste anyway, it can go in burgers/sausages/smallgoods but I think it’s the intercostals time to shine on it’s own!
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@sai.lokur Wow, that looks amazing! 😍 We are so glad you enjoyed our Belchick chicken and found it easy to store and cook. Thank you for choosing us and for sharing this awesome recipe with your followers. We hope to see more of your delicious creations soon. #BelchickFan #KwalityHouse #ChickenLover