Tendon meat is the muscle on the lower leg of a pig that is covered with a meat membrane, two pieces in front and two in back. Only 4 pieces of tendon meat can be taken from each pig, so it is relatively rare. Tendon meat is tender and slightly fibrous after stewing, and has quite a bite to it.

Tendon meat has a meat membrane wrapped, hidden tendons, moderate hardness, grain rules, the distribution of a large number of connective tissue between the muscles. Tendon meat contains little fat protein a lot, so eat better. Tendon meat has a high nutritional value, but also has a good therapeutic effect. Tendon meat is rich in amino acid composition closer to the human body needs, can improve the body's ability.

Pork buying tips

Color identification: fresh meat muscle is uniform red, with gloss, fat white or creamy yellow. The second fresh meat: muscle color slightly dark, the cut surface is still glossy, but the fat is not glossy. Deteriorated meat: muscle color is dark red, no luster, fat dark until green.

Odor identification: fresh meat with fresh beef's unique normal odor. The second fresh meat: slightly ammonia or sour flavor. Degraded meat: there is a rotten odor. This is the first step in the selection of beef tendon meat should pay attention to, if the flavor of the meat is a problem, then the beef tendon meat is definitely a problem, not only is not fresh, eat may also appear a variety of discomfort Oh.

The above content reference? Baidu Encyclopedia - pork tendon meat