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Boneless Beef Finger Meat?

j
jacquieF Aug 29, 2008 02:44 PM

The last few weeks I've been seeing people snap up these vacuum packed boneless rib finger meat at Loblaws..... so I bought some too.
It looks a bit fatty - does anyone know how I should cook it? Just like ribs or is some kind of crock pot adventure in order?

  1. grandgourmand Aug 29, 2008 03:11 PM

    I've seen those before. Probably the best use would be to grind and make some nice burgers. Or braise.

    1. r
      rjp123 Aug 29, 2008 05:13 PM

      I bought these thinking I would try to crock-pot them - but it turned into a really greasy mess.

      I've tried to find recipes for them, but haven't found much worth trying.

      Grinding them is a great idea - they would make great burgers. Slow roasting them with a drip pan underneath (so they don't roast in the grease) would be a good option as well.

      3 Replies
      1. re: rjp123
        todao Aug 29, 2008 08:53 PM

        I don't see them in local markets but, from what I've read, they're made upo of meat from the underside of the strip sirloin. That should make them eligible for threading onto a skewer and roasting on the BBQ grill. How greasy are these "cuts" and can't some of the fat be removed before putting the heat to it?

        1. re: todao
          j
          jacquieF Oct 10, 2008 04:03 PM

          Update to this post - I ground the meat in my cuisinart - not too much so it didn't get mushy and it made the BEST burgers! Yes a little fat but super juicy and meaty tasting - am buying some more this week....

        2. re: rjp123
          w
          weezycom Oct 10, 2008 05:14 PM

          if you crockpot, it has to be a two-step process -- cook in the crockpot, then refrigerate to get the fat to rise and remove easily, and go from there to final prep.

        3. j
          jo_eater Apr 15, 2009 01:27 PM

          Yes, cook them as you would ribs. Boil them for 20 - 30 minutes and then we barbecue them. Very tasty and the fat cooks off. The water from boiling makes a very nice soup base too.

          1. p
            peckj Oct 30, 2009 08:45 AM

            They're basically the same as short ribs, right? I asked the butcher at my local Loblaws, that's what he said. Sear, then braise.

            1. t
              TorontoViewer Nov 4, 2009 01:35 PM

              Brown them using Montreal Steak spice. Put them in a slow cooker/crockpot. Add a can of Guiness beer, a splash of BBQ sauce & lots of thinly sliced onions.
              After it's cooked, cool & put in fridge overnight.
              Next day remove the thick layer of fat from the surface & then reheat.
              DELICIOUS!
              (This recipe is also good with beef short ribs)

              1. c
                cammurabi Nov 2, 2010 01:52 PM

                i sear them, remove them, drain the grease, cook down some onions and garlic, add the meat back in with some whole and diced tomatoes and broth, then braise them for a good long while. it's delicious in the end

                1. CeeQueue Aug 3, 2011 09:35 AM

                  Well, this reply is a tad late, but since I just bought some of these last week, I'll add my 2 cents. I did them low and slow in a 250 F oven with a homemade dry rub (whatever you like; I used smoked paprika, ground caraway and dry mustard because I'm allergic to most of the best spices). I think they cooked for about 3 hours altogether, and I had to drain off the fat a couple of times. They were tender as could be and very tasty. I wouldn't buy them regularly due to the fat content, but they sure were a nice treat.

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