It refers to the rib part of the cow, the meat is tender, and will not become dry and hard due to cooking, grilled until fully cooked does not affect the taste.

Cowboy bone, also known as beef chops, beef ribs, is the breast rib of the cow, the meat is fat and sinewy, juicy and chewy, with the bone together with the frying, it is more flavorful.

But to be clear, with the bone in the North American split standard, collectively known as cowboy bone, not with the bone, collectively known as beef chops. Therefore, the price of beef chops is usually higher than that of cowboy bones. The best cowboy bone on the market is the American Angus cowboy bone.

Pan-fried cowboy bone practice:

Raw materials: cowboy bone, red and yellow colored pepper.

Seasoning: butter, garlic, oyster sauce, crushed black pepper, salt, red wine, sugar.

How to do:

1, cut the cowboy bone into three pieces.

2, marinate with black pepper, red wine and salt to taste.

3, red and yellow colored peppers cut into strips, garlic patted into minced.

4, put butter in the pot, melt.

5, out of the aroma of stir-fried garlic, into the colored pepper strips fried.

6, take out the colorful pepper bar code on the bottom of the plate.