Usage: Because beef tendon is compact, it is suitable for stewing, roasting or making beef jerky. And beef, according to different parts, can be used for soup, cooking, roasting, stewing and other cooking methods.

Nutritional value: Beef tenderloin is rich in collagen and fat, which is suitable for stewing and can increase the consistency and taste of soup. Beef, on the other hand, is rich in nutrients such as protein, iron and zinc, which helps to enhance physical strength and provide energy.