Beef tendon is rich in collagen protein, and the fat content is also lower than fat meat, and does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and slow down the aging of the skin.

It has the effect of strengthening the tendons and bones, and is a good dietary therapy for those who are weak in the waist and knees, and those who are thin and weak in the body. It helps the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

Beef tendon has always been a feast, eating a long history, it is tender and unctuous texture, texture like sea cucumber, so there is a saying that: "cow hoof tendon, flavor race over the Senate."

Expanded Information

The cattle tendon grows on the back of the cow, and it is the main tendon connecting the whole body of the muscles of the cow's back. Because of its hard texture, not easy to cook,,, are generally discarded. Since the market has Xinjiang lamb kebabs, cattle cramp only appeared in large quantities on our table.

Slabs as a dish originated in Sichuan, known as Sichuan cuisine to beef as the main raw material, and then spread to Chongqing, Chongqing people to the development of slabs into leisure food, slabs unique fiber tissue, so that the taste is exceptionally wonderful entrance to the chewy and slag, and soon became popular throughout the country.

Reference? Baidu Encyclopedia - Beef Tendon