Bull slats are the back of the cow. Beef cramp grows on the back of the cow, and is the two main large tendons on the back of the cow that connect the moving muscles throughout the body. It is usually discarded because it is hard and not easy to cook.

Since the market has Xinjiang lamb kebabs, beef cramp only appeared on the table in large quantities. Beef tendon as a dish originated in Sichuan, then spread to Chongqing, Chongqing people to develop the tendon into a leisure food, tendon unique fiber tissue, so that its taste is exceptionally wonderful, the entrance chewy and slag, and soon became popular throughout the country.

Purchase of beef cramp notes.

One, the purchase of fresh beef tendon requires a bright and shiny color.

Second, no residual carrion on the tendon, transparent meat, dense texture, elasticity.

Three, if the tendon is yellow, soft texture, no elasticity, it indicates that the tendon preservation time is too long, should not be purchased.

four, in the buy fresh cattle tendon, it is best to choose white or yellowish cattle tendon, warm and elastic and not sticky hands, no odor best.