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.

After finely dividing the upper part of cattle hoof, one is a long cone-shaped boneless tendon and the other is a long cone-shaped boneless tendon. Each piece weighs 2.5-3.5kg on average, and it is red in flesh, with tendons inside and red and white inlay.

Tendon meat is the meat from knee joint to thigh. Wrapped in meat film, there are hidden ribs, moderate hardness, regular texture, the most suitable for braised taste. Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the best in meat". Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.

Extended data:

Nutritional function

Every 100g beef tendon contains the following nutrients: the edible part of beef tendon is 99%.

98 calories protein 20. 1g fat 1g.

Carbohydrate 2.2g cholesterol 54mg vitamin A3 microgram.

Thiamine 0.03 mg riboflavin 0. 15 mg nicotinic acid 4.8 mg

Vitamin E0.78 mg calcium 5 mg phosphorus 195 mg

Potassium182mg sodium 85.3mg magnesium 20mg

Iron 4.2 mg zinc 3.93 mg selenium 3.82 μ g

Copper 0. 1 mg manganese 0.04 mg

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