Beef tendon refers to the two main tendons on the back of cattle that connect the muscles of the whole body.

Beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, the more chewy it is, the more delicious it is, so it is loved by many friends.

Beef tendon refers to the two main tendons on the back of cattle that connect the muscles of the whole body. Since Xinjiang mutton kebabs appeared in the market, beef tendon has appeared in large numbers on the dining table. The unique fiber structure of plate reinforcement makes it taste very wonderful, chewy and slag-melting, and soon it is popular in the three northeastern provinces.

Beef tendon is a large tendon on the soles of cattle feet.

Beef tendon is a dish, the main raw materials are beef tendon, cooking wine, baked salt and so on. It is smooth, crisp and fragrant, delicious, and has the functions of invigorating qi and tonifying deficiency and warming the middle temperature.

Tendons have always been a top banquet and have a long history of eating. It tastes tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is more delicious than ginseng." Common ways to eat beef tendon soup, roast beef tendon and stew beef tendon. Roasted tendon is characterized by smooth, crisp and fragrant taste, which can be compared with expensive dishes such as roasted sea cucumber. [