Beef tendon refers to the thigh muscle of cattle. The front leg meat is called the front tendon, and the rear leg meat is called the rear tendon. It is wrapped by the flesh membrane and contains tendons, with moderate hardness and regular grain. The appearance of tendon is a long cone, and the average weight of each tendon is 2.5-3.5kg.

Tendon meat is usually wrapped in a meat film, with hidden tendons, moderate hardness and regular grain, which is most suitable for braised taste; As the second largest meat food in China, beef is second only to pork. It has a high protein content and a low fat content, so it tastes delicious and is loved by people.

Extended information:

Beef tendon is suitable for stewing, stewing, sauce, etc., and the most suitable one is braised. After buying beef tendon, you must soak it in clear water for half an hour, then boil it with strong fire, add cooking wine, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, crystal sugar, ginger, dried pepper, etc., and stew it with low fire for one hour.

When stewing beef, you should use hot water, not cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.

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