John Dee Rib Fingers Long Boneless

John Dee Silver Rib Fingers Long Boneless are long, boneless strips of meat cut from between the ribs, offering a burst of rich, beefy flavor. While slightly tougher than premium cuts, rib fingers are fantastic when cooked correctly. Their long shape makes them perfect for quick, high-heat methods like grilling or stir-frying, where they become tender and incredibly flavorful.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Exceptionally tenderSilver. Young prime beef. Grain-fed graded beef.

Important Notes:
- Quick and Easy: Rib fingers are thin and perfect for fast, high-heat cooking.
- Aim for Medium-Rare: This ensures the best balance of tenderness and juicy flavor.

Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the rib fingers for 1-2 minutes per side, or until a nice crust develops.
3. Reduce heat to medium and cook for another 1-2 minutes per side, or until desired doneness.

Grilling:
1. Preheat the grill to high heat.
2. Grill rib fingers over direct heat for 1-2 minutes per side for a nice sear.
3. Continue to cook to desired doneness over indirect heat if needed, closing the grill lid.

Stir-fry:
1. Cut rib fingers into small strips or cubes.
2. Heat a wok or large skillet over high heat.
3. Stir-fry the strips in batches for 1-2 minutes until cooked through but still tender.

Tips:
- Thermometer is Best: Because rib fingers are thin, use a meat thermometer to ensure perfect doneness. Aim for medium-rare (around 54-57°C / 130-135°F ).
- Don't Overcrowd the Pan: Cook in batches if needed to prevent steaming instead of searing.
- Rest Briefly: A short rest (5 minutes) is enough for these smaller cuts.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be slightly chewy for some, but delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for most people. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm. As rib fingers are thin, cooking to this level risks dryness.

Well-Done (Above 71°C / 160°F): Not generally recommended, as rib fingers will likely become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.