Brisket and tendon are both good, brisket and tendon are different parts of meat from the cow.

Brisket belongs to the meat of the cow's abdomen, brisket is suitable for stewing, there is very little fat in brisket, it is easy to absorb the juice, it is suitable for making stew. The dishes stewed with beef brisket are fluffy and delicious with excellent flavor.

And beef tendon is suitable for making beef sauce, beef tendon is the meat shaved from the calf of the cow, the fiber is thicker, slightly with tendons, more layered, more suitable for making beef sauce. Beef in sauce made from beef tendon is layered and more chewy and textured.

So there is no good or bad brisket and tendon, each has its own advantages, you can choose brisket or tendon according to the situation, brisket and tendon are different parts of the meat on the cow.

Shopping tips

1, from the appearance: fresh beef is bright red, color uniformity and natural, fat part of the color white, no color. Inferior beef color dull, fat gray, or even green (spoiled).

2, from the smell: high-quality beef smell normal, no odor. Inferior quality beef is sour, smelly or ammonia odor.

3, by feel: gently press the beef with your fingers, fresh beef elasticity, press can be quickly recovered. Inferior quality beef is not flexible enough, it is difficult to restore the original after pressing. Feel the viscosity of beef with your hands, fresh beef has air-dried membrane, dry surface, not sticky.