Angus M2/3 Intercostal

Intercostal is the meat that sits between the ribs — long, narrow strips of muscle threaded with fat. Korean barbecue restaurants know it as one of the best things on the menu, and Japanese yakiniku shops call it naka-ochi.

At M2/3 this Angus cut gives you generous marbling and real beefy flavour without the premium of a higher score — one of the best-value cuts on the beast.

Why Choose Intercostal?

• M2/3 Angus marbling: juicy, well-balanced fat through the strips.
• Full beef flavour: rich and savoury, more character than leaner cuts.
• Whole piece: slice, cube or portion it at home the way you like.
• Great value: rib-meat flavour at an everyday price.

Cooking Methods:

• Korean BBQ: slice into strips, grill hot and wrap in lettuce with ssamjang.
• Japanese yakiniku: a minute or so a side over charcoal, then salt and lemon.
• Hot pot: slice thinly across the strips and swish for a few seconds.
• Slow braise: cube and braise until it falls apart — excellent in red-braised beef or stews.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator and do not refreeze.

Sold by weight — you pay for the exact weight of your piece. Order now.