Tucked between the rib bones and often overlooked at the butcher counter, beef finger meat is a hidden gem that’s full of bold flavor and tender potential. Known for its marbling and chew, this cut is perfect for grilling, slow cooking, or quick sears.
At gatetasty, we love showcasing underused cuts that deliver restaurant quality results at home. And with guidance from Chef Lucas Benetti, beef finger meat becomes your new favorite for tacos, rice bowls, or weekend BBQ.
What Is Beef Finger Meat?
Beef finger meat comes from the ribs specifically the meat between the individual rib bones (not to be confused with short ribs). It’s often sold as boneless strips about ½ inch thick and 3–6 inches long.
Why It’s a Hidden Gem
| Characteristic | Details |
|---|---|
| Cut location | Between beef ribs (not ribeye or short ribs) |
| Texture | Chewy when raw, tender when slow cooked |
| Fat content | Moderate marbling, juicy when grilled |
| Flavor profile | Deep beefy flavor, ideal for marinades |
| Best uses | Grilling, braising, tacos, rice bowls |
Chef Lucas says: “This is working muscle meat, so it needs time or fire but once you nail the method, it’s unbeatable for flavor.”
Chef Lucas Benetti’s Preferred Cooking Methods
Chef Lucas Benetti uses finger meat in global style dishes and comfort classics alike. His top picks? Marinate, grill, or braise then slice thin across the grain.
His Go To Techniques
- Grill over high heat: Great for smoky char and crispy edges
- Slow braise in broth or beer: Breaks down connective tissue for shredding
- Sous vide + sear: Precision cooking followed by crusty finish
- Cast iron sear: Quick and flavorful if sliced thin beforehand
“Treat it like flank steak meets rib meat,” Lucas explains. “Marinate well, rest after cooking, and slice thin.”
gatetasty’s Step by Step Cooking Methods
Here are our top methods at gatetasty for cooking beef finger meat at home from weeknight sears to slow weekend braises.
1. Grilled Finger Meat (15 Minutes)
- Marinate: 1–2 hours in olive oil, lime, garlic, chili powder
- Grill: High heat for 3–4 mins per side
- Rest: 5 minutes, then slice across the grain
2. Braised Finger Meat (2–3 Hours)
- Sear: Brown in Dutch oven with onion and spices
- Deglaze: Add beer or broth
- Simmer: Cover and cook until fork tender
- Shred or slice: Perfect for tacos or rice
3. Cast Iron Quick Sear (10 Minutes)
- Slice raw meat into thin strips
- Season and sear on high with oil
- Serve fast over salad, rice, or in wraps
Marinades, Rubs & Flavor Pairings Table
| Style | Key Ingredients | Flavor Profile |
|---|---|---|
| Mexican | Lime, garlic, chili powder, cumin, oil | Bright, smoky |
| Korean BBQ | Soy sauce, brown sugar, sesame oil, garlic | Sweet, savory |
| Mediterranean | Lemon, oregano, garlic, olive oil | Herbal, citrusy |
| Classic BBQ | Brown sugar, paprika, mustard, vinegar | Sweet heat |
| Asian Stir Fry | Hoisin, soy, rice vinegar, ginger | Sweet and tangy |
How Finger Meat Compares to Other Cuts
| Cut | Texture | Best Use | Cost |
|---|---|---|---|
| Finger meat | Chewy to tender | Grilling, braising | Budget friendly |
| Skirt steak | Loose grain | Fajitas, tacos | Mid range |
| Flank steak | Lean and dense | Grilling, slicing | Mid range |
| Short ribs | Rich, fatty | Braising | Higher end |
| Chuck roast | Tough, tenderizes | Slow cooked meals | Affordable |
Storage, Leftovers & Reheating Tips
Whether raw or cooked, beef finger meat stores well and reheats beautifully when handled properly.
| Form | How to Store | Shelf Life |
|---|---|---|
| Raw, unopened | In fridge (original packaging) | 3–5 days |
| Cooked | Airtight container | 4 days refrigerated |
| Frozen (raw or cooked) | Vacuum sealed or zip bag | Up to 3 months |
Reheating Tips
- Microwave: 30–60 seconds with splash of broth
- Skillet: Reheat on low with a little oil or sauce
- Don’t overheat: Can become dry if reheated too long
FAQs About Beef Finger Meat
1. What is beef finger meat?
Beef finger meat refers to the strips of meat cut from between the rib bones of a cow, specifically from the rib primal. It’s boneless, flavorful, and often sold in long, thin pieces. It’s known for being slightly chewy when raw, but turns tender and juicy when grilled, braised, or slow cooked.
2. What is a substitute for beef finger meat?
If you can’t find beef finger meat, good substitutes include:
- Flank steak – similar grain and texture
- Skirt steak – slightly more tender, great for grilling
- Short rib meat (boneless) – richer and fattier
- Chuck steak strips – economical and flavorful when braised
Choose based on the cooking method; for grilling, skirt or flank works best. For braising, short ribs or chuck are ideal.
3. What is the difference between beef finger meat and short ribs?
Beef finger meat is boneless, while short ribs include meat attached to the bone. Finger meat comes from between the rib bones, whereas short ribs are a cross section of rib with bone and meat.
- Finger meat: leaner, chewy, great for slicing or tacos
- Short ribs: fattier, ideal for braising or slow cooking for tenderness
4. What is beef finger meat in Chinese?
In Chinese cuisine, beef finger meat is commonly referred to as “牛肋条肉” (niú lè tiáo ròu), which means “beef rib strip meat.” It’s often used in stir fries or hot pots and benefits from tenderizing marinades like soy sauce, Shaoxing wine, and cornstarch. It’s a popular cut for dishes that require bold flavor and quick cooking.
Conclusion
From its rich flavor to its budget friendly price, beef finger meat is one of the most underrated cuts on the market. When handled right, it becomes the centerpiece of unforgettable meals from grilled taco fillings to slow cooked rice bowls.
With guidance from Chef Lucas Benetti and techniques from the gatetasty kitchen, you can turn this humble cut into a weeknight go to or weekend showstopper. Fire up the grill, get out the marinade, and give finger meat the spotlight it deserves.
Discover more bold beef recipes and smart cooking tips at gatetasty.com where Chef Lucas Benetti brings flavor forward cooking to every cut of meat.
