Angus Beef Rib Finger 安格斯牛肋条

Angus beef ribs are renowned for their intermingled fat and lean textures, enriched with abundant connective tissues (including sinews), offering a unique taste that is tender yet chewy. Upon heating, the marbling melds with the meat, creating a juicy and delicious flavor. These ribs are sourced from the rib-loin section of the cow, a common area also shared by short ribs and rib-eye, making them a popular choice for home cooking. Due to their higher fat content and toughness, they offer a juicy texture that is not dry, ideal for prolonged stewing, as well as Korean and Japanese style barbecues.

The beef ribs are the meat located between the ribs; once the bones are removed, what remains are the long, slender strips of beef ribs we see. These ribs are characterized by their coarser meat fibers and large patches of fat, contributing to a chewy texture and rich in fats, which are the source of the sweet flavor of the beef ribs. Many gourmets have shared that besides stewing, this cut is also excellent for air-frying. The residual beef fat left in the pan after air frying should not be wasted and can be used to stir-fry vegetables for an enhanced aroma.

Angus beef ribs are ideal for long-term stewing, featuring a layer of fascia that makes eating them an engaging experience. The broth produced after long-term stewing is truly delicious, perfect for those who enjoy a fatty hot soup. Beef brisket includes beef ribs, and the cut strips of beef ribs taken from between the ribs have more lean meat, less fat, and fewer tendons, suitable for braising or soup stews. The price of beef ribs is typically higher than regular brisket, possibly due to their specific location in the cow. The ribs, with crisp and springy meat sinews, have a fat-to-lean ratio of about 2:8. Upon heating, the fat marbling and meat sinews blend together, creating a rich and tasty juice. Tender yet resilient, these ribs are versatile for frying, roasting, and stewing, offering a rich taste experience.