Beef tendon is the muscle of the cow's thigh, the meat of the front leg is called anterior tendon, and the meat of the rear leg is called posterior tendon, which is wrapped in a meat membrane and contains tendons, with moderate hardness and regular grain pattern. Beef tendon has an elongated conical shape, and the average weight of each piece is 2.5-3.5kg.

Tendon meat is usually wrapped with meat membrane, hidden tendons, moderate hardness, and regular grain pattern, which is the most suitable for marinade; Beef, as the second most important meat food for the Chinese, is only second to pork, and it is high in protein content and low in fat content, which makes it tasty and popular.

Expanded Information:

Beef tendon is suitable for stewing, simmering, and saucing, and it is most suitable for marinade. After the tendon is bought, it must be soaked in water for half an hour, then boiled over high heat, add cooking wine, soy sauce, soy sauce, star anise, cinnamon, coriander, rock sugar, ginger, dried chili peppers, etc., and then stewed over low heat for one hour, and then taken out of the pot to be eaten.

When stewing beef, you should use hot water, not cold water, because hot water can make the surface protein of beef solidify quickly, prevent the loss of amino acids in the meat, and keep the meat flavorful.

Baidu Encyclopedia - Beef Tendon