Australian grass-fed beef rib fingers are cut from the intercostal muscles between the ribs. Grass-fed beef contains a higher proportion of Conjugated Linoleic Acid (CLA) and Omega-3 fatty acids, which help maintain overall health. It features a lower fat content, with the fat displaying a natural, pale creamy-yellow color. Due to the free-range pastoral environment and the unique characteristics of this specific cut, the meat delivers a highly robust and natural beef flavor. Intertwined with rich connective tissue (tendon/membrane) and a touch of fat, these rib fingers offer a tender yet pleasantly chewy texture.

Food Safety Management System Certifications:
HACCP ｜ ISO 22000 ｜ HALAL Certified