Beef rib fingers

Best for: 🍲 Red Braise · Stew · Korean BBQ · Air Fryer

Beef rib fingers (牛肋條) — the boneless strips of meat cut from between the ribs, vacuum packed. Rich in flavour with ribbons of fat and connective tissue that turn meltingly tender when slow cooked, yet firm enough to grill. Chilled, never frozen — delivered fresh for pickup, so the texture and juiciness stay just as they should.

Pack weight: Each order is at least approx. 2kg. Depending on supply, you'll receive either one pack of approx. 2kg, or two packs of approx. 1.2–1.3kg each (approx. 2.4–2.6kg in total). Natural cuts vary slightly in weight — fixed price, no extra charges.
每份最少約 2kg。視乎供應，會係一大包約 2kg，或者兩小包每包約 1.2–1.3kg（合共約 2.4–2.6kg）。天然切件重量略有不同，定價不變，不設補差價。

💡 Two meals in one order: Braise half as 紅燒牛肋條, and marinate the other half for Korean BBQ. Portion into bags and freeze what you won't cook within 3 days.
一份兩食：一半紅燒、一半韓燒，分袋冷藏，3 日內未煮可放冷凍。

Cooking Tips: For a classic Cantonese 紅燒牛肋條, cut into chunks, blanch, then brown and braise with ginger, spring onion, chu hou paste, soy sauce, rock sugar and Shaoxing wine for 1.5–2 hours. Add daikon in the last 30 minutes. For Korean BBQ, marinate whole strips and grill over high heat, then slice.

Serves: 6–8 people (or 2–3 family meals)

Boneless: Yes — every gram is meat, no bone weight.

🎬 煮法示範 Cooking Video

影片來源：YouTube，版權屬原創作者

🎬 更多煮法 More Cooking Ideas

影片來源：YouTube，版權屬原創作者

圖片只供參考，實物外觀或會有所不同。
Photos are for reference only; actual products may vary.