Beef Finger Meat: The Underrated Cut That’s Perfect for Grilling and Slow Cooking

If you’re looking to stretch your grocery dollar while still bringing big, bold flavour to your dinner table, it’s time to discover beef finger meat. This lesser-known cut is packed with rich, beefy taste, tons of marbling, and incredible versatility.

Often overlooked or used in commercial beef blends, beef finger meat is finally having its moment with home cooks, foodies, and BBQ enthusiasts who appreciate its affordability, tenderness, and versatility. Whether you’re grilling it over hot coals, braising it low and slow, or tossing it into tacos, this cut delivers major flavour without the premium price tag.

At Tasty Plated, Chef Rachael considers beef finger meat one of her go-to secrets for flavourful, satisfying meals that won’t break the bank. In this guide, we’ll walk you through what it is, how to cook it, and why it should absolutely be part of your next recipe line-up.

• What Is Beef Finger Meat Exactly?

Beef finger meat is the thin strips of meat found between the ribs of the cow, specifically cut from between the rib bones (often from the 6th to 12th ribs). It’s not the same as rib meat or short ribs, though it comes from the same general region.

This cut is often trimmed away during processing and sold separately as “finger meat” because it resembles fingers, long, narrow strips of beef. It contains a mix of muscle and connective tissue, with great marbling throughout.

Texture & Flavour

• Very beefy and rich, similar to short ribs

• Tender when properly cooked (especially with margination or slow cooking)

• Excellent for grilling, braising, or slicing for tacos and stir-fry

• Why It Deserves a Spot in Your Kitchen

Aside from being delicious, beef finger meat is a smart addition to any kitchen for these reasons:

1. Budget-Friendly

It’s usually cheaper than steaks, short ribs, or chuck, but still offers amazing flavour and texture when prepared right.

2. High in Flavour

Thanks to its location near the ribs, this cut is packed with flavour-enhancing fat and connective tissue.

3. Versatile

It works beautifully in everything from grilled meat platters to tacos, noodle bowls, or hearty stews.

4. Quick-Cooking or Slow-Cooked

You can grill it fast for crispy edges or braise it low and slow for shredded goodness.

• How to Cook Beef Finger Meat (3 Ways)

This cut is incredibly versatile, but it does best with a little care. Here are three tried-and-true methods you can try at home:

Method 1: Grilled Beef Finger Meat

1. Marinate strips in olive oil, garlic, lime juice, cumin, and salt for 30 minutes.

2. Preheat grill or cast iron grill pan to high heat.

3. Grill for 3–4 minutes per side, until edges char and center is juicy.

4. Rest for 5 minutes and slice against the grain.

Great for tacos, wraps, or grain bowls.

Method 2: Braised Beef Finger Meat

1. Season meat with salt and pepper. Sear in a Dutch oven.

2. Add onion, garlic, tomatoes, beef broth, and bay leaf.

3. Cover and simmer for 2.5–3 hours, until tender and shred-ready.

4. Serve over rice, polenta, or noodles.

Perfect for winter dishes or meal prep.

Method 3: Oven-Roasted with Dry Rub

1. Rub with smoked paprika, brown sugar, garlic powder, and cayenne.

2. Roast uncovered at 325°F for 90 minutes.

3. Finish with a drizzle of BBQ sauce and broil for 5 minutes.

This method gives you that BBQ bark flavour without a smoker.

• Chef Rachael’s Signature Prep Method at Tasty Plated

At Tasty Plated, Chef Rachael swears by a citrus-herb marinade to tenderize and flavour beef finger meat. Her signature style keeps the meat juicy, fresh, and perfect for tacos, bowls, or salads.

Her Go-To Marinade:

• Juice of 2 limes

• 1 tbsp olive oil

• 3 garlic cloves, minced

• 1 tsp cumin

• ½ tsp smoked paprika

• Handful of chopped cilantro

• Salt and pepper to taste

Marinate for at least 1 hour, then grill quickly or pan-sear in cast iron.

Chef Rachael’s Tips:

• Slice against the grain after cooking

• Let rest at room temperature before grilling

• Use leftovers in rice bowls or sliders

• Table: Beef Finger Meat vs. Similar Cuts

This table helps you see where beef finger meat shines, especially when you want something tender, flavourful, and fast.

• Delicious Dishes to Make with Beef Finger Meat

Need ideas for how to serve it? Here are some of Chef Rachael’s favorite ways to use this versatile cut:

 Beef Finger Meat Street Tacos

Served with cilantro, onion, lime, and salsa roja.

 Asian-Inspired Rice Bowl

With sesame oil, scallions, pickled veggies, and a fried egg.

 Spicy Chili

Use braised shredded finger meat instead of ground beef for a richer texture.

 BBQ Sliders

Slow-cooked, sauced, and piled onto brioche buns.

 Warm Steak Salad

Sliced grilled finger meat on arugula with cherry tomatoes and balsamic glaze.

• Buying, Storing, and Prepping Tips

Where to Buy:
Look for beef finger meat at:

• Local butcher shops

• International markets (especially Korean or Hispanic)

• Specialty grocers or bulk meat retailers

How to Store:

• Fresh: Use within 2–3 days in fridge

• Frozen: Wrap well and freeze for up to 6 months

Prepping Tips:

• Trim any excess silver skin or large fat chunks

• Marinate for tenderness and flavour

• Slice thin across the grain after cooking

• FAQs About Beef Finger Meat

1. Is beef finger meat tough?
Not if cooked properly. Marinate or slow-cook for tender results.

2. What does it taste like?
Very beefy, similar to short rib but with a slightly firmer bite.

3. Can I use it in place of short ribs?
Yes, especially in shredded beef recipes, tacos, or chili.

4. Does it need to be marinated?
It helps. Acidity from lime or vinegar makes it more tender.

5. Can I cook it from frozen?
Yes, but thawing first yields better flavour and texture absorption.

6. Is this the same as rib fingers in Korean BBQ?
Yes, many Korean BBQ spots use this cut, grilled quickly over charcoal.

• Final Bite: Flavourful, Forgiving, and Full of Potential

Beef finger meat is a hidden gem in the butcher’s case, full of character, packed with beefy flavour, and wildly versatile. It’s easy to cook, hard to mess up, and ideal for quick meals or slow-cooked classics.

At Tasty Plated, Chef Rachael champions underused cuts like this one because they deliver great food without requiring fancy tools or expensive ingredients. Whether you’re grilling on the weekend or simmering a weeknight stew, beef finger meat adds depth, richness, and satisfaction to any plate.

So next time you’re at the butcher, skip the sirloin and grab something with real soul. You won’t regret it.