Small ribs-the ribs near the belly in the abdominal cavity are called small ribs, which are located directly below the ribs and ribs. This part of the rib has a thick meat layer and white cartilage. The best way to eat small ribs is steaming, stewing, frying or roasting. When cooking, they are usually cut into small pieces.

Big steak-the joint of tenderloin and back meat is big steak, also called steak, which is actually spine, also called cavity bone. Picking off the meat from the big steak alone is the best way to make fried steak, and the remaining bones are the best way to cook soup.

Big row

Petty faction

Small ribs are also called ribs, that is, ribs are wrapped in a circle of meat.

A large row is the spine behind the costal band, and a large piece of meat is connected between the two ends of the bone.

Generally speaking, it is divided into ribs and cavities, and ribs are divided into small ribs and large ribs:

Small ribs, also known as pure ribs, are not suitable for making sweet and sour ribs or steamed ribs with soy sauce.

The large row is usually the scapula between the cavity and the ribs. There are many restaurants for making large rows of noodles.

Steak should be pure steak with more meat and crisp bones, just like brisket. Can be braised;

The cavity bone is the cone bone of the spine, which can generally be stewed until it turns white.