Cows don’t have fingers
This will be a very short post, because it didn’t involve much culinary magic. It should, however, still give you a smile.
Last week, I was digging around in the weird meat freezer at my favourite discount grocery store, because I totally love doing that. I reached past the pig noses and chicken lips and beef knees to find…
I excitedly snapped it up, because … now get ready for this one … I thought to myself, “Oh, beef fingers. That’s interesting. I’ve never heard of eating cow hands.” Of course, when I got the meat home, I realized…
Cows don’t have hands
I blame this misunderstanding on three things:
1. I have been a city slicker for too long now, and should visit a farm in the near future to take a few observational notes. Like that the cows aren’t prancing around on giant hands.
2. The meat actually did look like big hands in the packaging, and if cows did have hands, they would be large. I innately felt that these beef fingers were proportionally appropriate.
3. I’ve eaten far too much hemp oil recently, and my judgement has probably been clouded. But I’m sure my Omegas are off the charts. Tradeoffs.
When I opened the package, it was clear that I had misunderstood, because the meat fell apart into strips, rather than being joined into neat paws of four or five, as part of me had expected. I Googled to find out that beef finger meat is actually the meat left between the ribs, or what’s left on the roast after the ribs are removed.
I snipped through a piece and found that it was very gristle-y and tough, so I knew it would have to be cooked a lot. I didn’t have time to slow cook, so I snipped them into chunks and boiled the bejezzus out of them. Then I tossed the bits with some BBQ sauce, and finished them by broiling them for ten minutes in the oven (I would have grilled the finish, but it was still cold out and I was cocooning).
These tasted a lot like rib meat. If I were to do them again, I’d use my favourite rib recipe (I don’t really have one – ribs always seem to trip me up) and leave them whole, so that the layer of fat could be removed more easily. There’s a big layer of fat. I didn’t feed these to my husband because he’ll only eat lean meats – always watching his waif-like waistline (not really, although he does innately prefer healthy foods. This can be annoying on ice cream runs). Rating: 1 Yum. Edible, but pretty unhealthy.
Question: What is your favourite way to cook ribs? I’ve tried many times over the years, but never make them when entertaining because my barbecue refuses to do “low and slow.”