Beef ribs are the meat filtered from ribs with a soft meat texture, and the characteristic fattiness due to the texture of intertwined fat and lean skin. This is an ideal ingredient for housewives to prepare many attractive dishes such as baked, stewed, stewed or with red wine sauce.
However, to have a delicious and quality dish, the choice of ingredients plays a decisive role. Therefore, housewives should pay attention to some of the following tips to get the best fresh beef ribs.
Color of meat
The first and most recognizable criterion when choosing a cow rib is the color factor. A delicious piece of fresh beef ribs will be bright red, not dark red or showing signs of greening, darkening black. The color of the beef ribs should be even across the entire surface of the meat.
In addition, the fat between ribs is often white or slightly yellow. If the fat is dark yellow or there are strange spots, it is a sign of not being fresh or the meat will be tough.
The balanced and regular ratio of fat and leanness like brocade is a recognizable feature of high-quality meat, helping to ensure perfect preparation of dishes.
Check meat elasticity and texture
The elasticity of the cattle ribs also shows the freshness of the cattle ribs. In particular, housewives can use their fingers to lightly press the surface of the ribs. If the meat quickly returns to its original shape, without leaving any markings, it will be a delicious piece of fresh meat.
The surface of a delicious piece of ribs must be dry, not leaking or having strange oil. When touched, it feels firm but still soft, not sticking to the hands. The meat trips should be small, smooth and naturally rotated together.
On the contrary, if the meat is mushy, soft and not elastic, it is a sign that the ribs have been left for a long time or are not properly preserved.
Typical aroma
Fresh beef always has a characteristic aroma, not causing unpleasant odor. Before choosing to buy, you should check the smell of the meat carefully and consider that the standard beef ribs will not have a strong smell.
Choose the thickness of meat
Choose a piece of beef ribs that are moderately thick, not too thin or too thick. A reasonable thickness will help the meat retain its natural moisture and sweetness, which is especially important for baked or pan-fried dishes.
In addition, the origin is also one of the factors that need attention. Priority should be given to choosing products from reputable brands with clear origins and full labels, especially for imported American or Australian beef ribs to ensure quality and safety for users.
