After fine segmentation, one kind of beef tendon with bone is long cone, and the other kind of beef tendon without bone is long cone. The meat is red, with tendons inside and red and white. Beef tendon can be regarded as a kind of beef brisket, with full muscles, little oil and even lean meat. Generally used for marinating, it is not suitable for stewing soup or stewing.

Brief introduction of beef brisket

Beef brisket refers to the meat with tendons, flesh and oily flowers, that is, the soft muscles near the abdomen and ribs of cattle, which is a general term. According to the parts, the meat in many parts of cattle can be called breast meat. Imported from abroad are mainly beef ribs cut into strips, which are boneless strips taken out from between ribs. They are rich in lean meat, less in fat and less in tendons, and are suitable for stewing or stewing soup. In addition, in the upper layer of tenderloin, there is a tenderloin with less muscle, less oil and more meat, but its shape is irregular. It can also be called beef brisket, which is an excellent braised part.