The low horse rib is located between the collar and the rib steak. ** Buying Tips 180 g of bass per person is recommended for a barbecue. Count 200 g of low rib pieces per person for stews, stews, burgundy… ** Conservation tips When sold in UVC, the bass will keep for two days in the coldest section of the refrigerator or according to the DLC (shelf life date) on the box when well wrapped in its original paper (sales unit consumer). ** Cooking Tips The marbled bass rib may be grilled, pan-fried, or cooked on its own or in combination with other cuts like as the collar. Grilled or pan-fried, the bass rib must be cooked at high heat in a very hot fatty substance to thoroughly grip the surface of the flesh and caramelize the fluids, keeping as much juice within as possible. Allow 2 to 4 minutes each side of cooking, depending on the thickness of the rib and the flavor of each. To get the most out of the sweet and marbled tastes of the grilled bass rib, don't cook it for too long. Horse flesh is, in fact, consumed in a blue or uncommon form. Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat. Allow 2 hours of cooking time in a casserole dish and 1 hour in a pressure cooker. It's worth noting that, unlike beef stews, horse stews don't like to be reheated since the flesh dries up rapidly. As a result, it's best to prepare your horse meat stew ahead of time.