Beef tendon is which part of the cattle cattle tendon is the back of the two connecting the whole body of the main muscles of the large tendon, because it is hard, not easy to cook, so generally are not eaten, and then people found that the tendon unique fiber tissue, so that its taste is exceptionally wonderful entrance chewy and slag, only a large number of people's dinner table. With the development of beef gluten food, there are also beef gluten on the market as raw materials made of casual snacks, is a spicy flavor, pasta meat to do snacks. Second, the efficacy and role of beef cramp the main component of beef cramp for protein (collagen), containing a small amount of amino acids, because it is rich in collagen protein, fat content is also lower than fat, and does not contain cholesterol.