牛肋條(Rib Fingers) 是從牛隻肋骨間取出的條狀肉，油花豐富，肉塊上方有一層白色的筋膜，燉煮後汁多味美，吃來入口即化，口感嫩滑，又能吃到骨邊濃郁的牛肉鮮味，是台灣牛肉麵經常使用的部位。

牛肋條除了BBQ之外，都有很多煮法~

柱侯醬薯仔炆牛肋條、韓式蘿蔔炆牛肋條、番茄燉牛肋條、紅酒燉牛肉牛肋條...

Beef Rib Finger meat is the meat that exists between the bones of beef ribs. They are full of collagen, which make them full of flavour, but very chewy. Well marbled, it is suitable for BBQ, stewing and braising, to create the juicy, tender, and easy to melt texture. Ideal to be used for making braised in red wine, braised with tomatoes or daikon. Those are scrumptious, with an irresistible taste!