All About Intercostals

When was the last time you thought of adding intercostals to the menu? Easy and economical, with the right TLC, intercostals can be the unexpected star of the show.

Beef intercostal, also known as rib fingers, is the meat from between the ribs of the cattle, stretching from the ribeye rack to the short rib, specifically from the rib primal area. Intercostals are often cleaned off when preparing tomahawks and rib eyes, in a technique known as frenching the bone.

Intercostals are characterised by their unique coarse texture and generous amounts of marbling that the rib region is known for, making this cut highly versatile and viable for various cooking methods.

Proper preparation is key as this cut is covered in a thin membrane that needs to be removed to ensure a tender final product. Once prepped, the intercostals can be cut into long strips or cubes to be skewered, or slow-cooked so the connective tissue can break down into beautiful melt-in-your-mouth pieces.

For those cooking with wagyu intercostals, you’ll find that the high marbling eliminates the need for added oil. The fat renders beautifully over high heat, creating a crispy exterior while keeping the meat juicy and tender inside.

A great way to test out the cut is to add them to small plates, canapes and bar bites or incorporating them into your main dishes as an attention-getting alternative.

Have a chat with your sales rep to find out about our wide range of intercostals, from grassfed or grainfed, to high-end wagyu options.

Finally, if you’re after some inspiration, check out Danny Russo’s take on our Tajima Wagyu MB6+ Intercostals here: https://www.instagram.com/therussolinigroup/reel/DAHdxetOnwB/