Tendon:

Cattle tendon is the meat at the thigh of a cow. The meat here is rich in muscle fibers and looks bright red in appearance, which makes it easy to tell whether it is raw or cooked. When it is cut, the tendon has been trimmed and the tendon oil has been removed, and the meat of the tendon basically does not contain much fat. There is also a good way for you to distinguish the tendon. The appearance of the tendon is a long cylindrical shape, and one piece is about one or two kilograms.

A-posterior tendon

Also known as flower tendon and flower toe. The section of tendon A is complete, larger than tendon C, with obvious muscle tendons, obvious muscle fibers, beautiful lines and solid taste. Suitable for all kinds of stewed, boiled and braised dishes.

B-posterior tendon

Tendon heart and tortoise tendon are also called money tendons. The meat is slightly tender than other tendon parts, and it is easy to taste. There are small flowers in the middle, showing beautiful radial lines. Very suitable for stewing, boiling and marinating. Sliced beef noodles often add icing on the cake.

C-anterior tendon

Also called mouse tendon, banana tendon and five-toed toe. C tendon has obvious tendon head on one side and obvious muscle tendon on the section, which is more complicated and better looking than A tendon. In addition to bittern, stewing can also make tendons more tasty, which is welcomed by many people.

D-posterior tendon

Also known as flat tendon.

The figure is relatively large, and the tendons are ordinary. Although the trend of tendons is irregular, the proportion is good. Suitable for stewing, braising or minced meat processing.

E-anterior tendon

Also known as lateral tendon and plum blossom tendon.

The anterior tendon core is relatively small, so it is also called the lateral tendon. Its shape is similar to that of tendon C, but it has no tendon head. E tendon and F tendon are two parts removed from the same muscle in the front leg. They have more thin tendons and taste crisp.

F-anterior tendon

Also called floret tendon.

It is a relatively large anterior tendon core, and the tendon flower is also quite good. After slicing, radial tendons can also be seen, and the effect is close to tendon A. It is widely used in the market with high cost performance, but its integrity is not good. It is usually widely used in stewing, boiling and braised dishes.