Cut from between the ribs, these gorgeous strips are called Rib Fingers. They are succulently marbled like Rib Steak, and excellent for slow cooking in Cholent, like Short Rib.

Call them "Fleish Fingers" for Cholent, "Dedos de Carne" if you use them for fajitas, or "Intercostal Meat" if you want to sound fancy. No matter what you call them, they will taste fingerlicking good! (See what we did there?)

Size: half-inch wide strips, sold in vacuum packs

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