Third course of Burpple's 1-for-1 deal was a beef skewer with meat that came from between the ribs of the cow. This was quite funny as I very recently taught some students about how the intercostal muscles helped in the breathing mechanism.

It was grilled on the spot and served with some chimichurri sauce, which added a freshness to cut through the meat. It was slightly chewy and of a different texture compared to other cuts of meat. This wasn't the stand out to me among the other courses but still a good way to use lesser known cuts of the meat.