Beef rib fingers

Beef rib fingers are a buying specification for intercostal meat, not a uniform portion size. For a food-service or further-processing programme, agree where the strips are taken from, how they are trimmed and which piece dimensions your operation can accept. The offered presentation, supply source and commercial terms are confirmed in the written offer.

Distinguish back-rib fingers from plate-rib fingers

The CFIA wholesale beef nomenclature distinguishes back-rib fingers (item 124A) from plate-rib fingers (item 124B). Both concern meat taken from between rib bones, but from different sections. The back-rib reference also identifies cartilage removal as a purchaser option. Use an agreed cut reference or annotated photograph to remove ambiguity; these references describe the product and do not certify a supplier or establish destination approval.

Write a measurable trim and size brief

• Extraction: identify the rib section and whether the order requires intact strips, shorter pieces or an agreed mix. Ask how broken pieces will be assessed.
• Fat and membrane: describe the desired treatment and the acceptance limits your receiving team will use. Clarify whether a percentage is visual or analytical and how the sample is selected.
• Dimensions: specify the length, width or piece-weight range that matters to your cutting or portioning process, including tolerances. Do not assume every strip has identical geometry.
• Cartilage and bone: agree the removal specification and inspection procedure. Record the handling of non-conforming material in the purchase terms.

Evaluate usable yield before comparing prices

Compare offers on the same trim, freezing and packing basis. A lower price per carton can still create extra trimming or sorting work for your operation. Where sample approval is required, document the evaluation method, usable yield, portion consistency and intended preparation process. Confirm how the approved specification will be applied to subsequent lots rather than treating one sample as proof of every shipment.

Make packing and cold-chain evidence part of the offer

Ask whether strips will be individually separable or packed in blocks, and specify the inner wrap, pack size and carton net weight your operation needs. Request a sample label showing product identity, lot code, establishment identification and relevant production or freezing dates. Confirm any pallet and label-language requirements before finalising the loading plan.

Obtain the offered product’s storage instructions, shelf life and minimum remaining life on arrival. Agree transport-temperature requirements and which records accompany delivery. At receipt, compare carton condition, labels, lots and available temperature evidence against the agreed specification. Storage, thawing and processing must follow your approved food-safety procedures.

Confirm the destination and send your purchasing brief

Before a shipment commitment, ask for the proposed production establishment and evidence supporting eligibility for your importing market. List required sanitary documents, traceability records, inspection arrangements and any Halal documentation relevant to the offered programme. No market approval, grade, availability or shelf life is implied by this catalogue page.

Send the cut reference, trim, size tolerance, freezing format, packing, quantity, shipment window, destination port and preferred trade terms through the purchasing-brief form. Compare the beef cut collection or use our frozen beef buyer guide to organise a wider sourcing brief.