Beef ribs are seldom eaten because the meat on the beef ribs is tighter and has a bad taste, which is not easy to eat after cooking, and the meat on the beef ribs is also less and more troublesome to deal with, so seldom people eat beef ribs.

Beef is a better source of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements of the content of more, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with the juice during the freezing and thawing of the meat; minerals such as iron, copper and zinc are present in combination with proteins and are not easily lost during processing.