Cattle tendon is the meat from the knee joint to the upper thigh of a cow, which is wrapped by a meat membrane (note that it does not include the upper part of the cow's ass). After careful trimming and cutting, the gluten oil is removed without fat. Its appearance is a long cylindrical shape, and the average weight of each piece is 2.5-3.5kg. The meat is red, the ribs in the meat are red and white inlaid with flowers, the hardness is moderate and the lines are regular, which is suitable for stewing, stewing, sauce and so on.