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! #ButcherGirlAlison #BeefHeart #Heart #LoveHeart #Beef #AustralianBeef #SecondaryCuts #Intercostal #BeefRib #RibFingerMeat #SustainableEating #SustainableBeef #SustainableMeat #Butcher #WomenInMeat #NoseToTail #Butchery #FemaleButcher #ButcherLife #Butchery #ButchersOfInstagram #NoseToTail #SnoutToTail #CraftButcher
Athuman Njei
4mo
Interesting! I like
Dhaich Abdelkrim
4mo
article tajine de bouef pllat cotte de bouef san poitrine
Garin Dart
4mo
Great for GyuDon!
Jason Quigley
4mo
Wow!!!
(Agri) Business development, stakeholder engagement & supply chain management
4moTry highly marbled Wagyu intercostals - 5mm slices across the grain, cooked at high heat for a few seconds. Crunchy, tasty tiny morsels for entrees. Kind of like meat crackling. A sprinkle of salt and it's finger licking good!