Beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, the more chewy it is, the more delicious it is, so it is loved by many friends.
Extended data:
Beef tendon grows on the back of cattle and is the main tendon connecting the muscles of the whole body. Because the texture is hard and cooking is difficult, it is generally discarded. Since Xinjiang mutton kebabs appeared in the market, beef tendon has appeared on our dining table in large quantities.
As a dish, Bading originated in Sichuan, and the famous Sichuan cuisine takes beef offal as the main raw material and then spread to Chongqing. Chongqing people developed Bading as a snack food, and its unique fiber structure made it very delicious and chewy, which quickly swept the country.
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