When buying ribs, how do you distinguish between the front row and the back row ?

For some experienced people, they prefer to buy medium ribs. But with"Front row"with"Rear row"In comparison, the middle row is more difficult to buy, and you need to run to the wet market in advance"Snap up"And most of the time, there are always some high-end restaurants and restaurants that are booked, and we can go to the market to buy only that"Front row"with"Rear row"。

<> pork chops, as the name suggests, are the front end of a complete pork chop, close to the pig's neck, and the front legs are close to the ribs. In the front row is a large bone connected to a skinny, fleshy bone.

Less ribs, friends who like it are not recommended to buy the front row except for the meat, but the meat in the front row tastes firmer, more tender, elastic, the bone hardness is lower than that of the back row, and it is easy to cook when cooked, but there are more cartilages in the front row, the meat is tender and the bones are soft and chewy, and the taste is also very good.

The back row is close to the pig's tail.

The ribs, also called"The last eight roots", There is also a lot of meat in the back row, but the meat in the back row is relatively thin, it may be a little chai, but it is not greasy, people who like to eat lean meat can choose to buy the back row, ** is cheaper, the back row of ribs has bone marrow, and it is also very suitable for making soup. Also known as:"The last eight roots", it is eight ribs close to the back part of the pig's tail, compared to the pig in the front, the back has more meat, the fat and lean part is clear, and the back is tighter than the front pork, it tastes more chewy, and the content is also more than the front pig, and it also contains bone marrow, but it is more expensive than the front one. Nothing to gain from the poor but only to suffer.

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According to the specific shape of the ribs, the meat in the front row is leaner, the meat quality is more delicate, and the color is reddish, and the bones in the back row look larger, and with keels, the meat is fatter.

Go and check some relevant knowledge, or choose to ask the boss, according to the color of the meat, according to the shape of the meat, the size of the bones.

To observe the color, the color is relatively fresh and blood red, which means that it is the front row. The color of the rear row is a bit darker.

Personally, I think that when buying ribsIt's better to buy the back row

Many people don't distinguish between the front row and the back row, in fact, it is very easy to distinguish, the front row is thicker, the back row is more slender, the front row is close to the pork knuckle part of the ribs, and the back row is connected to the pig's backbone part, and the front row has more cartilage and bones, less meat, and the back row grows very evenly, because it is close to the backbone, the meat is very tender, and its meat is more than the front row, when we usually eat ribs, there is only one round bone that is the back row of the pig, so this is what I think is better to buy the back row, Because I prefer meat, but if you're making soup or don't really like meat, the front row is a very good choice. <>

In fact, if you buy vegetables in the market, the ribs are to be taken away in a whole, because many people like the back row, so if you sell it in the front and back rows, it is easy to cause no one to buy in the front row, because his meat is very small, if you buy the front row, it is better to buy bones directly, this is such a reason, just like when buying chicken and duck meat, a neck is generally attached, after all, the seller also wants to make money, which is also a means of making money. <>

In fact, the choice of the front and rear rows still depends on personal preferences, whether it is the front row or the back row can make very delicious dishes, the front row can be used to make porridge and soup, steaming may not be so suitable, but it is still a good choice for frying, the nutritional value of pork bones is still very high, so compared to the front row, I recommend soup or porridge the most. For the pork back ribs, its methods are varied, how to do it is very delicious, the most classic dish may be steamed pork ribs with soy sauce, steamed pork ribs are best to use the back row of the pig, it is not fat or greasy to eat, easy to debone, a bite of a piece, in addition to sweet and sour pork ribs, because the front row has less meat, so the back row is the best choice to make sweet and sour pork ribs The aroma of the pork ribs plus the sweet and sour appearance is very enjoyable to eat.

When buying pork ribs, it is better to buy back ribs, because the back ribs are thick, the meat is fresh and tender, and there are some cartilages, which have a good taste and high nutritional value after cooking.

Pork ribs are a kind of meat ingredients that people often eat, it can be divided into three parts: front row, back row and middle row, the middle row is all pork ribs are also called ribs, and the front row is close to the pork neck ribs, when buying with neck bones, the back row is close to the pork buttocks ribs, the amount of exercise in this part is relatively small, it is thick and tender, with more cartilage, the food value and taste are better than the front row.

1. Ribs are lined up after buying

When buying pork ribs, it is better to choose the back row, because the edible value of the back row is high, and the edible part is more, it not only has meat and ribs, but also some cartilage, which is suitable for stewing and steaming, and can also be used to make soup and use the back row to make soup, which will let the bone marrow in the ribs penetrate into the soup, and will make the cooked pork rib soup taste delicious and have a good tonic effect. It is more suitable for purchase than the front row, but the rear row is slightly worse than the middle row, which is the rib row.

Second, the characteristics of the front row

Although the front row is also ribs, he is a whole rib close to the front of the part, particularly close to the pig's neck, this place has more bones, less meat, and will have the vertebrae on the pig's neck, this part of the ribs is easy to make the meat quality when cooking, the taste is not very good, but it is cheaper than the back row, this kind of ribs is suitable for making braised pork ribs or sauce pork ribs, not suitable for making soup or cooking porridge to drink.

3. Methods and techniques for selecting pork ribs

When choosing pork ribs, you only know that it is better to buy the back row, but also pay attention to the identification of the quality of the ribs, you have to buy me those bright red and pink ribs, because such ribs are the freshest, if you find that the color of the back row is white or dark, don't buy it again, because such ribs are not fresh or close to spoilage. When buying pork ribs, you can also touch them with your hands, if you feel that the pork ribs are soft and elastic and have no sticky feeling, it means that the quality is good and you can buy it.

Buy the front row. Because the meat here is relatively tender, it is suitable for making a variety of dishes, and the taste is relatively good.

You should buy the back row, the meat quality of the back row is better, and the taste of the production is quite good, so I will personally choose to buy the back row.

Buy the back row, this part of the meat is very firm, very tender, and many people like to eat this part.

I think it's better to buy ribs in the front row when you buy ribs, because there is more activity in the front row and the meat quality is good.

Good in the back.

1. The front row is the 4 ribs near the pig's neck and front legs, and it also contains a row of wishbones, and the bones are flat, and the size of the ribs is shorter than the middle row and the back row.

2. The back row is close to the back few ribs of the pig's buttocks, also known as the "back eight", the length of the ribs in this part is longer than the front row, shorter than the middle row, with more, the fat and lean parts are more distinct, and the biggest difference with the other two kinds of ribs is that the back row contains cartilage, that is, the "crispy bone" that can be eaten, so there is a saying that "the front rib is bone, and the back rib is not bone".

What is the difference between the "front row" and the "back row" of <> ribs? For this problem, I believe everyone has a lot of questions, in fact, in our daily life, we will also cook a lot of meals and dishes, among which the indispensable is meat, such as pork ribs, pork ribs can be made in many styles, for example, pork ribs soup, braised pork ribs.

Stewed pork ribs, the ribs that come out of this way are very delicious. Of course, we all know that ribs are also divided into front row and back row, and the division between front row and back row is relatively clear. Moreover, the ribs are divided into front row and back row, and they are not the same to eat.

For many housewives who like to buy groceries on weekdays.

They are all able to distinguish the front row and the back row of the ribs very well, because there is a clear division between the two. There is also a certain difference between the front row and the back row of ribs. So, what's the difference between the front row and the back row of ribs?

Next, I will give you a detailed introduction.

The difference between the front row and the back row is very big. The meat in the front row is relatively firm, and the small ribs we usually make are basically made in the front row, while the bones in the back row are more, and they are relatively large, and they taste more fragrant, but the meat content on it is relatively small, and generally everyone will choose the back row to stew soup at home.

Their main way of judging is by the size of the bones. Generally speaking, the regularity of the shape of the bones in the front row and the back row is different, and the overall appearance and trend of the bones in the front row are not as good as those in the back row, and the direction and order of the back row that you see are very good. In addition, we can also judge by the fat content of this piece of meat.

Under normal circumstances, the front row is not separated, basically the meat and fat are not separated, and the fat and meat in the back row are separated. Therefore, this is also a basis for our judgment. If we want to stew soup, we can choose the back row, and if we want to eat meat, we can choose the front row.

First, the size of the front row and the back row of the ribs are different, second, the amount of meat on the front row and the back row is not the same, third, the nutritional content is also different, fourth, the fat and thinness of the meat are also different, and fifth, ** is not the same.

The method is different, the taste is different, the amount of meat is different, the size is different, the fat is different, and the difference between the front row and the back row is very large.

The location is different, the taste is different, the amount of meat is different, the number of bones is different, the fat is different, and the front and back of the ribs are different.

There is a difference in taste, a difference in **, a difference in nutrition, a difference in hardness, and a difference in meat quality.

It has different characteristics and different practices, which will produce different textures, different distribution locations, and different textures of meat.

The front row is a pure row with more meat and crispy bones, which are the soft side front row and the hard side front row. The front row of the soft side has more cartilage, and the cartilage is also larger, and the front row of the hard side will have one more piece of hard bone at the cartilage than the front row of the soft edge. The back row is the better part of the ribs, also called the back eight, which is also commonly referred to as the ribs.

The bones are the most uniform.

The front row is the four ribs (frontmost) on the side of the pig's front leg. In the back row, the ribs have the backbone removed, and the meat layer is relatively thin, the meat quality is relatively thin, and the taste is relatively tender, but because one side is connected to the back, the bones are thicker.

The front row and the back row of ribs are quite good, but the method and eating method are a little different, the front row is generally used to make dishes such as braised pork ribs, the meat is more tender to eat, and the back row is more bones, suitable for making pork rib soup to eat, so this is the biggest difference between the two.

Pork ribs contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for young children and the elderly, promote the bone development of young children, and prevent osteoporosis in the elderly. Pork ribs can replenish the middle and invigorate the qi, whether it is sauce pork ribs, or pork ribs soup, whether it is braised or stir-fried, pork ribs have the effect of tonifying and nourishing qi, which is very suitable for patients with kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, and deficiency.

Pork ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body. It is also rich in trace elements such as iron and zinc, which can strengthen muscles and bones. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Eating pork ribs regularly may cause obesity because the collagen contained in bone broth enhances the body's ability to make blood cells. Eating rice with pork chop soup is the easiest food to gain weight because pork chop soup is high in fat and calories. Rice is a staple food and contains starch in it.

You can't eat like that. Eating like this will not ** It is recommended to exercise, do not always sit still. Going up and down stairs is a great way to get some exercise.

You can't drink pork rib soup with rice.

There is a difference, if you choose the front row, it will be made, and the meat quality is relatively tender, but if you choose the back row, it takes a long time to make, and the meat quality is relatively firewood.

There is a difference, because the taste and taste of the front row and the back row are different, the taste is different, and the heat and time that need to be mastered are different.

During the Chinese New Year, many families will choose to buy some ribs or other parts of pork, the purpose is because pork is relatively cheap in the market, and it can also make a lot of delicious food, so most people will choose pork when buying meat, most pork is boneless, only suitable for stir-frying.

Some people like to drink soup and don't like to eat meat, stewed meat can only choose some ribs or some thigh meat, for people who like to eat meat and like to drink soup, ribs are the best choice, but there will be a variety of exquisiteness when choosing ribs, because when choosing ribs, it is also divided into the front row, the middle row and the back row, the meat in the front row is relatively more, this is because the meat in the front row is generally connected to the body of the pig, so the meat next to the pig is generally cut off when dividing, The front row is relatively more meaty, and the middle row is mainly regular meat and bone meat is relatively less, but the meat in this part is relatively tender and chewy, so if you have better teeth or prefer to eat strong meat, you can choose the middle rib of ribs.

The back row is actually similar to the front row, except that there will be fewer bones in the back row, so if you want to eat more meat during the stew, or if you don't want too many bones, then you can choose the back row of ribs.

The choice of pork ribs is mainly based on their own eating habits, but also has a certain relationship with their own cooking habits, if you like to eat softer meat, then you can choose the front row or the back row, so that in the process of stewing, the number of these meats will not be reduced due to too long time, which is more suitable for people who like to drink soup.

If you don't like soup and want to taste pork ribs, then you can choose the middle ribs, because the meat of the middle ribs is relatively strong and tender, which is more suitable for people who like to eat meat.