US Rib Fingers are the thin strips of beef cut from between individual ribs in the Rib primal. This cut is considered one of the best parts of the cow, with a smooth texture and uniform fat distribution, providing a great culinary experience for people to enjoy.
The freezing process is carried out immediately after slaughter and processing, which maximizes the quality and taste of the meat. This not only ensures freshness but also prolongs use without the use of preservatives, facilitating long-term storage and use in the family. This rapid freezing method, also known as "shock freezing", helps prevent the formation of large ice crystals in meat cells, thereby maintaining the structure and freshness of the meat upon thawing. As a result, consumers can enjoy beef with almost fresh quality, even though the product has undergone long-term transportation and storage.
Cooking methods: Grilling, Bordelaise sauce, curry stew…
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