Tendon refers to the thigh muscles of cattle. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. It is wrapped with meat film, with tendons, moderate hardness and regular grain.

Beef has high protein content and low fat content, so it tastes delicious and is loved by people.

Extended data:

Beef tendon is suitable for stewing, stewing and sauce. , and the most suitable is the pot-stewed taste. Use hot water when stewing beef, 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.