Cowboy bone is the rib cage of a cow.

Cowboy bones are fatty and sinewy, chewy and juicy, and taste better when fried with the bone. In the North American standard, the bones are called cowboy bones, and the bones are called veal chops. Therefore, the price of beef chops is generally higher than that of cowboy bones.

Beef chops are better suited for braising or grilling than other types of steaks. For example, braising veal chops in red wine blends the smells of red wine and beef and makes the meat softer and easier to chew. Grilling beef chops with a black pepper marinade will give you a crisper texture.

Cowboy bones

1, look at the color: meat light red, fat white or yellowish.

2, look at the cut surface: muscle fibers are thin, the eye section has a granular feeling more tender.

3, touch the meat: air-dried film is not sticky, with a finger pressure depression can be immediately restored.