Will eating too much beef tendon be indigestible?

There is no great harm in eating beef tendon, but if the digestive system is not good, such as people with bad stomach and intestines, do not eat beef tendon. Beef tendon is strong, toothless elderly or toothless people, and people with bad teeth should not eat more. Tendon is rich in collagen, lower in fat than fatty meat, contains no cholesterol, and enhances the physiological metabolism of cells. Proper consumption is still possible. This is mainly due to the heat of the cooking process and the effect of salt and osmotic pressure. The more heat, the more salt squeezes out the water from the ingredient itself. There is no major harm in eating beef tendon, but if you have a bad digestive system, such as a bad stomach, you should not eat beef tendon.

How much beef tendon is appropriate?

Beef tendon belongs to connective tissue, mainly collagen and elastin. Essential amino acid content is not balanced, such as tryptophan, tyrosine, methionine, etc., protein utilization value is low. With a comprehensive mix, the nutritional value will be reflected by supplementing the deficiency of essential amino acids. There is no upper limit to the specific number. So it is better to eat different colors and varieties of meat.

Does beef tendon shrink?

It is normal for raw beef tendons to shrink when boiling water. Not only raw beef tendons, but all other meat products will shrink. In order to try to avoid serious shrinkage, you can cook it by putting salt late and cooking less and soaking more. The nutritional value of a well-rounded meal will be realized by supplementing the deficiency of essential amino acids. There is no upper limit on specific numbers. So it's better to eat different colors and varieties of meat.

Does beef tendon get harder when cooked?

If you want to cook it soft, this is the normal procedure. Put it in a well-sealed holding tank immediately after braising and it will be rotten in half an hour. That's what I do with beef stew at home. Usually after all the ingredients are put together, I braise it for 15 minutes and it rots in the holding tube in 1 hour. Tendon is rich in collagen, lower in fat than fatty meat, contains no cholesterol and enhances cellular physiology. Proper consumption is still possible. The nutritional value will be reflected by supplementing the lack of essential amino acids with a comprehensive mix.