Beef sternum/rib cartilage is taken from the ends of the ribs or the articular cartilage area of the beef sternum. This is the connection between bones and muscles, with properties that are both sturdy and elastic.
"Crunchy" structure: Unlike meat or fat, beef cartilage has a structure of connective tissue rich in collagen. When prepared properly, it creates a crunchy, pleasant feeling without being hard or chewy, making it extremely enjoyable for those who enjoy it.
"Sweet" flavor: Beef cartilage has a very sweet, naturally sweet flavor from the cartilage marrow. Cartilage itself does not contain much fat, so it is an ideal choice for those who love dishes with interesting textures instead of just focusing on the richness of the meat.
Creative culinary applications: Beef cartilage is the "soul" of many attractive dishes. It is especially delicious when grilled with salt and chili to keep the original crunch, stir-fried with lemongrass and chili/satay to add a rich flavor, or stewed in soups to make the cartilage supple, chewy, and crispy to melt in the mouth.
