Meat Facts: What Is Chicken With Rib Meat

Want to learn more about chicken? Start by understanding "chicken with rib meat" - a basic but important concept.

What does "chicken with rib meat" mean?

"Chicken with rib meat" refers to the part of the chicken where small pieces of meat near the chicken ribs are retained during the processing. This usually appears in chicken breast products.

Characteristics of this kind of meat: The rib meat is located at the connection between the chicken breast and the chicken frame. The texture of this meat is a bit more tender than that of pure chicken breast, but there may be more bone fragments. It is commonly found in ground meat reconstitution products or low - price chicken products on the market, such as raw materials for frozen chicken nuggets or sausages.

Points to note when choosing: If the packaging indicates "contains rib meat", it means it is not pure chicken breast. If you want a chicken breast with a uniform texture, it is recommended to choose products clearly marked as "boneless and skinless chicken breast". If you are making stew or minced stuffing, the chicken with rib meat is more cost - effective. Usually, when I make fried chicken cutlets, I avoid this kind of meat because the bone fragments affect the taste, but when making meatballs, I actually like its slight greasiness.

How do you remove rib meat from chicken?

Let me share a little bone - removal trick. It's actually very simple:

First, find the position of the ribs:

Place the chicken breast with the skin side down. Feel along the breastbone in the middle to both sides. The ribs are hidden under a thin layer of meat. They are a bit darker in color and feel hard when you touch them.

Then, start the separation:

Use scissors or a small knife to cut through the surrounding membrane. Hold the bone with one hand and press the meat with the other hand to gradually separate them. Be especially careful when you reach the area near the breastbone because the meat is tighter there. Take your time and don't rush.

Finally, check for remaining fragments:

Don't forget to press the meat with your thumb to check for any small bones that might have been missed. Use the tip of a knife to pick them out. I'm used to slicing the processed meat against the grain, which makes it more tender and smooth.

What dishes can I make with chicken with rib meat?

Although the chicken with rib meat is a bit troublesome to handle, as long as you choose the right cooking methods, it can actually bring out its unique advantages. Here are several common recipes I recommend:

Best for stewing

After stewing the rib meat, the marrow releases its aroma, making it especially suitable for making chicken soup bases. I often add ginger slices and shiitake mushrooms. After simmering slowly over low heat for 1 hour, strain out the bone fragments. You can use the soup to cook rice noodles or make congee with leftover rice. The soup made this way is richer than that made from pure chicken breast.

Tastier when shredded

First, marinate the whole piece of meat in brine (soy sauce + star anise + rock sugar). After it's cooked, tear the meat and bone into thin strips. The bones will have softened during the marinating process, making it easier to pick them out. It's great for making cold dishes or chicken floss.

Creative minced meat dishes

When mincing the meat, carefully feel for any bone fragments. Mix the minced meat with mashed potatoes and breadcrumbs to make croquettes. After frying, the bones are hardly noticeable. Or mix the minced meat with whipped egg whites and steam it into a chicken and tofu custard.

Roast with the whole bone

Make it in a teriyaki style while keeping the ribs: Marinate the meat with sake, mirin, and soy sauce, then roast it with the bones intact. When eating, just chew the meat around the bones, which is actually more interesting than just eating pure meat. Note that before roasting, use scissors to trim off any sharp bone spurs.

Can I cook chicken with rib meat the same way as boneless chicken?

You can't cook chicken with rib meat in exactly the same way as boneless chicken. Some adjustments are needed:

Differences in cooking time for heat penetration

Bones can impede heat conduction. For example, when pan - frying meat with bones, you need to fry it for 1 - 2 more minutes than pure boneless meat. It is recommended to first fry the meat side over medium heat and then switch to low heat to fry the bone side to avoid over - browning the outside while the inside remains undercooked.

Techniques for cutting and preparing

If you have a whole breast with rib meat, make several deep cuts along the ribs down to the bone before roasting. This can allow heat to penetrate faster. When making stir - fries, it is best to debone the meat in advance. You can save the bones for making stock. After processing, cutting the meat into strips makes it more suitable for stir - frying and less likely to become tough compared to regular chicken breast.

Key points for temperature control

The part with bones is suitable for slow roasting at a temperature about 10°C lower than boneless meat. For example, if you roast regular chicken breast at 180°C for 20 minutes, you should roast the meat with bones at 170°C for 25 minutes. Brush the meat with fat twice during the process to prevent the area around the bones from drying out. When making soup, you can put it in cold water together with other bones. As the water temperature rises, it can better release the umami flavor.

What's the difference between chicken with rib meat and regular chicken breast?

Differences in origin location

Regular chicken breast is the pure pectoralis major muscle cut intact, without bones. Chicken breast with rib meat retains small pieces of meat connecting to the chest cavity. Usually, it is attached to the end of the breastbone, and there may be small bone fragments mixed in the meat.

Differences in texture and taste

Regular chicken breast has thick and firm fibers, and it tends to become dry and tough. It is suitable for slicing and stir - frying quickly. The part with rib meat contains a small amount of fat and connective tissue. It actually becomes softer when cooked for a long time, but if you bite into bone fragments, it can be uncomfortable for your teeth. I only use regular chicken breast for frying chicken cutlets, but I deliberately buy chicken with bones when making stock.

Degree of processing

Regular chicken breast commonly seen in supermarkets are refined products with the skin and bones removed. Chicken with rib meat is mostly minced meat that has been mechanically separated and re - combined. It is often found in prepackaged products, such as the raw materials for breaded chicken nuggets.

Selection suggestions

Choose regular chicken breast for making fitness meals or dishes that require a regular shape (such as chicken rolls). When making stews, minced meat or marinated meat, chicken with rib meat is more cost - effective. When buying frozen products, pay attention to the ingredient list. Products with the word "rib meat" are usually cheaper, but you need to pick out the bone fragments additionally.

Is chicken with rib meat pink?

Chicken with rib meat does show a pinkish tint when raw, especially the part where it connects to the bone, which has a deeper color than pure chicken breast. This is because the muscles near the ribs are more active and contain more myoglobin. However, after being fully cooked, it should not retain a pink color under normal circumstances.

If there is still a pink color near the bone after cooking, there are usually two reasons:

The heme in the bone marrow seeps out under high temperatures. This is particularly likely to occur during roasting and can stain the surrounding meat. This situation does not affect food safety;

The meat near the bone is slower to heat up. It is recommended to use a probe thermometer to ensure that the internal temperature reaches above 75°C.

If the meat appears grayish or has dark spots when purchasing, it may be due to improper storage. Fresh chicken with rib meat should be evenly light pink, and the bone cross - section should be clean without black dots. The color of the meat that has been frozen and then thawed will become slightly darker, which is normal.