Beef finger meat—those fatty strips of meat between the bones of beef ribs—is one of the best-kept secrets at the butcher counter. Rich, juicy, and full of beefy flavor, it’s incredibly affordable and perfect for grilling. This recipe turns finger meat into crispy, savory skewers that are easy to cook and even easier to devour. With a quick trim, bold seasoning, and high heat, you get beautifully caramelized bites that are both tender and satisfying.
Grilled Beef Finger Meat Skewers Recipe
Beef finger meat comes from between the bones of beef ribs and is often overlooked. It’s loaded with fat and flavor—perfect for grilling when treated right. This method trims, seasons, and skewers the meat before a hot-and-fast cook that gives it a crisp exterior and juicy interior.
How to Make Grilled Beef Finger Meat Skewers
Prep the meat
Start by removing the membrane and any excessive fat from the beef finger meat. This part can be a bit time-consuming, but it’s essential. The membrane creates a tough bite if left on. You may be able to remove most of it with your fingers, but feel free to use a sharp knife to assist. Take your time to prep it properly—it’s worth it.
Season the beef
Once trimmed, drizzle the finger meat with a light coating of butter-flavored grilling oil. Then season generously with Yonedas White Seasoning (or any salt, pepper, and garlic-based beef rub you like). This simple combo pairs perfectly with the fatty richness of the meat. After seasoning, thread each strip of beef onto your metal skewers, piercing through the center of the meat for even grilling.
Grill over high heat
Place the skewers directly over charcoal or high heat on your grill (around 500–600°F). Cook the skewers for about 30 minutes, turning every 5 minutes to get even browning and crisping on all sides. You’re aiming for a well-done finish with a crispy, caramelized exterior.
Rest before serving
Once the beef is cooked to your liking, remove the skewers from the grill. Cover with foil and let them rest for 10 minutes. This helps the juices settle and cools the skewers enough to handle. Serve directly on the skewers for a rustic presentation, or slide the meat off for easy serving.
Best Beer to Pair with Beef Finger Meat
West Coast IPA
Its bitterness and citrus notes cut through the fat, balancing every bite.
Bock or Doppelbock
These German lagers offer caramel and malt sweetness that matches the charred meat.
Dry Stout
Roasted coffee and chocolate flavors highlight the deep beefiness of the finger meat.
Beef Finger Meat
Equipment
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Skewers
- Hellrazr Yama Incinerator
- Pit Boss Charcoal
- You Need a BBQ Cutting Board
- BBQ Gloves
- Yonedas Okami Chef Knife
- Charcoal Starter
Ingredients
- 1 pack Beef Finger Meat
- 2 tbsp Butcher BBQ Butter Flavour Grilling Oil
- ¼ cup Yonedas White Seasoning
Instructions
- Remove any membrane or excess fat from the beef finger meat.
- Drizzle with butter-flavored grilling oil and season with Yonedas White Seasoning.
- Thread meat onto metal skewers through the center.
- Grill over direct heat at 500–600°F for about 30 minutes, rotating every 5 minutes.
- Remove from the grill and rest, covered in foil, for 10 minutes.
- Serve on or off the skewers and enjoy.
Beef Finger Meat FAQs
What temperature should I cook finger meat to?
There’s no specific internal temp to aim for—this cut shines when cooked hot and fast until the outside is crispy and the inside is fully cooked. Think of it more like crispy rib ends than steak.
Can I cook beef finger meat low and slow?
You can, but it’s tricky. Low and slow may dry it out. If you want to try, smoke it at 225°F for 1 hour, then wrap in foil with beef broth and cook for another 2–3 hours until tender.
Where can I buy beef finger meat?
Check Asian grocery stores, butcher shops, or large chains like Real Canadian Superstore. It’s often sold vacuum-sealed in 2–4 lb packs.
What other names does beef finger meat go by?
It’s also called boneless rib fingers, beef rib fingers, boneless beef ribs, boneless rib meat, or tomahawk steak trimmings.
Can I grind it into burgers?
Absolutely. Its fat content makes for incredible burger patties—juicy, rich, and full of flavor.
What tools do I need for this recipe?
You’ll want sharp kitchen knives, metal skewers (wood can burn at high temps), a grill capable of high heat, and foil for resting. Optional but helpful tools include heat-resistant gloves and tongs.