Intercostal Rib Trim of Chilean Wagyu



I must admit, I absolutely love this stuff. Chilean Intercostal Rib meat is great.. Simply whack it on a hot skillet above hot coals with salt, pepper and a sprig of rosemary then take off when still pink internally and cut into small cubes. Now this is where it can get interesting… If you think it too tough for your liking then simply drop the cubes back into the skillet, add more spices if you want and cook them till dark and crispy.. Even the toughest bits render down into unbelievably tasty snack size pieces oozing with juices. They’re a winner! You can thank me later.