Beef tendon is the back of the cow two connecting the whole body of the main muscles of the large tendons, due to its hard texture, not easy to cook, and therefore are generally not eaten, and then people found that the tendon unique fiber tissue, so that the texture is exceptionally wonderful entrance to the mouth chewy and slagging, only a large number of people's tables. With the development of cattle tendon food, the market also appeared cattle tendon as a raw material made of casual snacks, is a spicy flavor, pasta meat to do snacks.

Second, the effects and role of beef cramp

The main component of beef cramp is protein (collagen), containing a small amount of amino acids, because it is rich in collagen protein, fat content is also lower than fat, and does not contain cholesterol.