What part of beef tendon meat refers to?

The tendon is the thigh part of the cow.

Beef tendon meat refers to the muscles of the thighs of cattle, that is, the meat of the knee joint up to the thigh, which is divided into front and rear leg meat. The front leg meat is called the anterior tendon, and the hind leg meat is called the hind tendon, and the muscles and flesh are intertwined. The beef tendon meat is wrapped in a meat film, with hidden tendons, moderate hardness, and regular textures, which is suitable for lo-mei or sauce.

The muscle fibers of beef tenderloin are oblique and short, the meat is thick and broad, fat and tender, suitable for roasting, stir-frying, and exploding;

The rib layer is dense, the fascia is numerous, the fat and thinness are uniform, and the toughness is strong, which is suitable for stewing, steaming and making soup. Therefore, when cooking beef, different parts should be cooked in a corresponding way due to different firmness, fat and leanness.

Beef tendon meat refers to the muscles of the thighs of cattle.

The tendon meat is the front and rear leg meat. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are the same and flower-shaped. It is suitable for stewing, stewing, sauce, etc.

The tendon meat is the meat that runs from the knee joint up to the thigh. It is wrapped in a meat cover and a hole film, with hidden tendons, moderate hardness, and regular textures, which is most suitable for lo-mei. Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious, loved split plum, and enjoys the reputation of "pride in meat".

Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Beef tendon refers to the muscles of the cow's thigh, the front leg meat is called the front tendon, and the hind leg meat is called the hind tendon.

The upper part of the four hooves of the cow is finely divided, one is a bone-in tendon with an elongated conical appearance, and the other is a boneless tendon with an elongated conical appearance. The average weight of each piece is: The flesh is red, with tendons in the flesh and red and white inlays.

The tendon flesh is the knee joint.

Meat on the thighs. Wrapped in meat film, the internal combustion travel is hidden, the hardness is moderate, the texture is regular, and it is most suitable for lo-mei.

Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, and enjoys the reputation of "the pride of the meat town". Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Hello, generally tendon meat refers to the muscles in the legs.

Beef tendon meat refers to the muscles of the thighs of cattle.

The tendon meat is the front and rear leg meat. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are the same and flower-shaped. It is suitable for stewing, stewing, sauce, etc.

The tendon meat is the meat that runs from the knee joint up to the thigh. It is wrapped in a meat film, with hidden tendons, moderate hardness, and regular textures, which is most suitable for lo-mei. Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, enjoying the reputation of "the pride of meat".

Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Beef tendon is the meat of the thigh area from the knee joint upwards, and is divided into bone-in beef tendon and boneless beef tendon, also known as anterior tendon and hind tendon. Beef is the second most popular meat food in Chinese, after pork. Beef is high in protein, low in fat, delicious and enjoys the reputation of "the pride of meat".

Fresh beef shank meat is shiny and evenly red.

The upper part of the four hooves of the cow is finely divided, one is a bone-in tendon with a long conical appearance, and the other is a boneless tendon with an elongated conical appearance.

Beef tendon core refers to the small tendon meat in the big tendon meat, commonly known as small tendon meat, and the small tendon meat is a little more expensive than the big tendon meat. Marinated and dry cut of small tendon meat is the best choice.

Beef tendon, the meat on a beef shank, is rich in muscle fibers. The appearance is red and shiny, and it has the texture of raw meat. It is often made into beef tendon in sauce, braised in braised sauce, stewed with ribs and oxtail, or made into lo-mei.

Beef tendon is the meat of the beef leg part, which has been finely trimmed and cleaned, and the spring oil of the tendon and branches is removed, without fat, and its appearance is long cylindrical in shape, and the average weight of each piece is 1-2 kg. The meat is red, fresh and delicate, and the pure lean meat type does not contain artificial moisture.

Nutritive value. 1.Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, the cold winter beef can warm the stomach, is the season's good tonic products.

2.Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

3.Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

The above content reference: Encyclopedia - Beef tendon.

Beef tendon refers to the muscles of the cow's thigh, the front leg meat is called the front tendon, the hind leg meat is called the hind tendon, the beef tendon has a meat membrane wrap, the tendon is inside, the hardness is moderate, and the lines are regular. After the tendon is finely divided, one is the bone-in tendon, which has a long conical shape, and the other is the boneless tendon, which has an oblong conical shape.

Beef tendon is suitable for stewing, stewing, sauce, etc., the most suitable is lo-mei, after the beef tendon is bought, it must be soaked in water for half an hour, and then boiled over high heat, add cooking wine, soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, rock sugar, ginger, dried chili, etc., simmer for an hour on low heat, and it can be eaten out of the pot.