Frequent buyers of beef tendons know that a full tendon ranges from about 4-6 pounds. Tendon meat is the muscle of the thigh of the cow, excluding the part on the butt. Tendon meat is the front and back leg meat. The front leg meat is called the front tendon, the back leg meat is called the back tendon, and the tendon meat is the same in the shape of a flower. When divided, there is no way to accurately control the weight in 1kg, brands such as Pentair and Spectrum Foods are divided vertically, usually a large piece plus a small piece of complementary scales, buyers receive tendon meat is basically a long strip.

Eating Methods

Each time the old broth of the brine meat are left behind, frozen, each time the brine meat take out and use, the flavor will be more intense. Split the whole piece of beef, each kilogram into 3-4 pieces on the line, too large pieces are not easy to taste, too small pieces of cooked slices and will be too broken. Soak in cold water for about 1 hour to soak out the blood, in the process of soaking, replace the water twice. This will be able to soak out the blood in the beef, and can remove the fishy flavor of beef.