It is best to buy tendon meat, which is a strand of muscle from the calf of a cow, to make beef for sauce.

1. This kind of beef tendon has no fat and is suitable for cutting cold cuts.

2. The meat is tight and . Forbidden to add sauce, marinade marinade, long cooking into the flavor without crumbling.

3. I also think the best point: tendon meat is tendon meat mixed together, cooking along the silk will be meat cut into two, cut into large pieces. On the table before the cross-cut into slices, the cut surface can be seen tendon intertwined pattern. This kind of meat is firm but not hard or tough. Even if the teeth are not very good old and young can eat. More because of its tight muscle structure, so it retains the pure and strong flavor of beef, without stink.

4. Because the tendon meat structure is tight, easy to save after brining cooked, not easy to deteriorate rancid odor.