Ribs and ribs: the ribs on both sides of the spine are thin and chewy, suitable for stewing or soup. The ribs on the chest are thin, curved and tender, which is suitable for many cooking methods.

Nutritional value: rich in high-quality protein, amino acids and iron, which helps to maintain physiological functions. Ribs contain bone mucin, which can supplement fatty acids.

Conclusion: There are differences in appearance, nutrition and taste. Suitable parts can be selected as required.