Beef ribs

Beef ribs are popular along with wine ribs, because it is a very tasty and nutritious product. However, due to which it would seem that such an unsightly part of the beef carcass arouses genuine interest and strengthens the appetite of lovers of meat products. In order to understand what exactly is due to the unsurpassed taste of beef ribs, you need to understand their structure.

As you know, meat is attached to the costal bones of an animal with a large amount of connective tissue - many call it films. For example, the muscles of the limbs of a cow are attached to the bones due to long, cord-like tendons, while to the ribs the pectoral muscles are tendons in the form of plates (films).

It is in the abundance of this inextensible, durable fabric that lies the secret of the taste of cooked beef ribs, which, as a rule, are either boiled or stewed. The thing is that this tissue is based on the well-known collagen protein along with the less famous elastin protein. In the process of boiling or extinguishing beef ribs at temperatures above 70 degrees, collagen is denatured and converted into glutin, easily soluble in water. Thanks to such a chemical reaction, beef ribs produce a thick, saturated broth.

If the beef ribs have been cooked or stewed for long enough, the rigid connecting films will become tender and soft, as if silicone. This means that collagen transformed into glutin and successfully dissolved in the broth - which is why it is so important to withstand cooking time.

A huge number of very delicious dishes are known, which are made on the basis of beef ribs. This is really an unusually tasty product that not only features high gastronomic qualities, but also benefits for human health. The calorie content of beef ribs is about 233 kcal per 100 grams, while they contain proteins, fats, a lot of phosphorus, calcium, magnesium, zinc, chromium, as well as other macro and trace elements.

This meat product is highly appreciated for its rich chemical composition - in addition to micro and macronutrients, it contains a considerable amount of vitamins, including E, K, PP, as well as group B. This valuable product favorably affects the nervous and digestive system, contributes to the strengthening of the musculoskeletal framework of the body, accelerates the regeneration of body cells and metabolic processes.

However, with too frequent and abundant consumption of beef ribs, cholesterol levels may increase and digestion will worsen. This is due to the rather high calorie content of beef ribs, which can hardly be classified as dietary products.