RIB
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers nice rib flavor but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.
Cut from the outside of the rib primal, Sterling Silver blade and lifter meat provides excellent beef flavor and a nice, tender texture. This relatively thin, flat cut is perfect for marinated strips, steaks, skewers, steak sliders, global dishes (including fajitas) and more.
The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive, wow-factor presentation.
Our premium, bone-in ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again
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