Beef tendon refers to the muscles on the calf. The meat here is rich in muscle fiber, because it is the part where cattle often move. The appearance looks bright red, which makes people feel that they can tell at a glance whether it is raw or cooked. Beef tendon has been trimmed off when it is cut, and the meat of beef tendon basically does not contain too much fat.

Classification of beef tendon

1, beef tendon: Tendon is the meat on the thigh and knee joint of cattle. Tendon meat is wrapped by meat membrane, and there is beef tendon in the meat. Meat is produced according to a certain production line. The meat here is more suitable for braised beef. ?

2. Flower tendon: It is two calf hamstrings on the inner thigh of the hind leg.

3, tendon heart: tendon heart is the core of tendon meat, also known as money tendon, the essence of tendon meat, is 1 piece of slender tendon meat in the calf, is the most expensive part of the whole cow, the best small piece.

4, lateral reinforcement: that is, remove the front, the rest is the lateral reinforcement.