Beef Rib Finger Bulk-Buy 雪花牛肋条家庭装

About the Cut

Beef rib fingers are taken from between the rib bones, located in the same section that produces ribeye and short ribs. Once the bones are removed, long strips of meat remain, which are then cut into portions. This cut is distinctive for its interwoven lean meat, fat, and connective tissue, giving it a unique balance of tenderness and chew. With a fat-to-lean ratio of about 2:8, rib fingers carry more sinew and fascia than leaner cuts, but this is exactly what produces their signature springy, juicy bite. When heated, the fat marbling and sinews melt into the meat, creating rich flavors and a pleasantly resilient texture.

Flavour and Texture

• Coarser muscle fibers with sinews that provide a chewy and springy bite
• Balanced fat-to-lean ratio of roughly 2:8
• Fat and connective tissue render during cooking, infusing the meat with deep beefy aroma
• Juicy and tender yet pleasantly chewy, never dry

Western Uses

In Western cooking, rib fingers are often braised, roasted, or grilled. Their connective tissue breaks down during long stewing, producing tender, flavorful meat and a rich broth, as in beef stews or oven-braised dishes with vegetables. Air-frying rib fingers is also a popular method, producing crisp edges and rendering beef fat that can be reused for stir-frying vegetables.

East Asian Preparation

In East Asian cuisine, rib fingers are valued for their layered texture of fat and sinew. They are often slow-braised in rich broths or soups, producing tender meat and flavorful stock. Popular dishes include radish and beef rib finger stew, where the beef simmers with daikon until both are soft and flavorful, and tomato beef rib finger soup, where the tangy broth balances the richness of the beef. In Korean and Japanese styles, rib fingers can also be marinated and grilled, allowing the fat to caramelize while the meat stays springy and juicy.

Recipe Inspirations

Here are some simple ways to enjoy beef rib fingers at home:

• Radish and beef rib finger stew: Long-simmered with daikon radish for a savory, aromatic broth.
• Tomato beef rib finger soup: Tomatoes and garlic sautéed then simmered with rib fingers for a tangy, comforting soup.
• Korean-style grilled rib fingers: Marinated and seared until the fat crisps and the sinews stay springy.

Air-fried rib fingers: Fat renders out, leaving juicy, flavorful meat and delicious beef fat for stir-frying vegetables.