1. Location: The rib of the cattle shoulder is located at the front shoulder of the cattle, close to the front leg. The rib of the cow is located in the chest area of the cow and clings to the spine of the cow.

2. Features: The ribs on the shoulders are relatively small, and there are more lean meat and fascia around, so the meat is tough and takes a long time to become tender. Beef ribs are composed of ribs on both sides of the spine, with tender and smooth meat and relatively short cooking time.

3. Cooking purposes: Because the beef shoulder ribs are tough, they are suitable for long-term stewing or slow cooking to make stewed meat, braised beef and other delicacies. Beef ribs are tender and smooth, suitable for fast cooking methods such as roasting, barbecue or frying.