How many bones are there in a cow and how many tendons are in a cow

Cattle: The whole body skeleton of cattle can be divided into head bones

Trunk bones and limb bones.

1. Skull bones: skull and facial bones.

The skull bones are: occipital, parietal, frontal, sphenoid, ethmoid, and interparietal bones. (one each).

The facial bones are: nasal bone, upper skull, premaxillary bone, lacrimal bone, zygomatic bone, lower clavicle, hyoid bone, maxilla, incisors, palate, wings, plow, mandible, turbinate. (one each).

Trunk bones: [Vertebrae (can be divided into 7 necks, 13 pairs of chest, 6 waists, 5 recommended vertebrae, caudal vertebrae vary greatly, the number is indefinite, the protrusions are not developed, and they need to move. Degenerate except for the anterior piece)], rib 15 and sternum 10.

Limb bones: forelimb bones and hind limb bones (add up to yourself).

The forelimb bones are: scapula 2, humerus 2, forearm bones (radius 1 and ulna 1), carpal bones 6, metacarpal bones 3, phalanges 4 complete - main finger - hanging hoof) and 2 sesamoid bones.

The hind limb bones are: hip bone (including 2 pieces on both sides of the hip bone, pubic bone 2 and ischial bone 2), femur 2, kneecap 2, lower leg bone 2 (tibia and fibula), tarsal bone 2, metatarsal bone 2, phalanges 4 and sesamoid bone 2

There are 4 pieces on a cowBeef tendons

The tendon flesh is the knee joint.

Meat on the thighs. 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".

How to eat. 1. Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to rot.

2. Use beer to stew the key meat, which can make the meat tender and hoppy.

The bitter taste also eliminates the fishy smell of meat.

3. Beef stew can better preserve nutrients.

4. The night before boiling the old beef, the beef is coated with a layer of mustard, rinsed with cold water the next day and boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat becomes tender, the color is good, the taste is beautiful, and the aroma is tangy.

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. The average weight of each piece is: The flesh is red, with tendons in the flesh and red and white inlays.

Introduction to beef tendon knowledge: 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 "pride in meat".

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.

a) Morphology and classification of bones.

The bones in domestic animals have different morphologies due to different functions, which can be divided into four types: long bones, short bones, flat bones and irregular bones.

1.Long bones: diaphysis, epiphysis, epiphyseal cartilage plates, bone marrow cavity.

2.Short bones: such as carpal bones, tarsal bones.

3.Flat bones: such as skull, etc.

4.Irregular bones: such as vertebrae, etc.

b) The basic structure of the bone.

1.Perosteum: episteum, endosteal.

2.Osteo: dense bone, cancellous bone.

3.Bone marrow: red bone marrow, yellow bone marrow.

4.Blood vessels and nerves.

3) Physical properties and chemical composition of bone.

Physical properties: hardness and elasticity.

Chemical Composition: Organics: Collagen.

Inorganics: calcium phosphate, calcium carbonate, etc.

4) The division of the bones of the whole body of the animal.

Trunk bones: vertebrae, ribs, sternum.

Skull: skull, facial bones.

Limb bones: forelimb bones, hind limb bones.

2. The trunk bones of the cow.

These include the vertebrae, ribs, and sternum.

1) Vertebrae: according to their position, they are divided into cervical vertebrae, thoracic vertebrae, lumbar vertebrae, recommended vertebrae and caudal vertebrae. The vertebrae are arranged in order, and the cartilage, joints, and ligaments are connected to form the central axis of the animal's body, which is called the spine.

1.General structure of the vertebrae.

Although the morphology and structure of each vertebra are different, they all share the same basic structure. Each vertebra is made up of a vertebral body, vertebral arch and protrusions.

2.The main morphological characteristics of each vertebrae.

1) Cervical spine. The first cervical vertebra is circumferential and is also called the atlas vertebrae. The wide plates on both sides of it are called atlas wings.

The second cervical vertebrae, also known as the pivotal vertebrae, has a well-developed vertebral body and a protrusion at the front end called the dentate process.

Summary. Hello, dear. Important ancient accounts are not engraved on tortoise shells, but on the shoulder blades of oxen.

It is said that the oracle bone inscription that is now relatively well preserved is "Oriental Analysis, Phoenix Analysis; The south is said to be clipped, and the phoenix is said to be micro; The West is called Yi, Feng is said to be Yi, and Feng is said to be Ling. This line of writing is engraved on the shoulder blades of the ox. And it is precisely because this line of text is engraved on the shoulder blade of the ox that this line of text can be better preserved, and the text engraved on tortoise shell or other animal bones (for example, deer bones, tiger bones, bones, etc.) is now somewhat blurred.

This shows how hard the shoulder blades of the scalper are. Dear, I hope mine can help you

Hello, dear, I am glad to answer for you: The bones that are on the cow and not on the body of other animals are relatives and relatives, the answer is: The bone that the cow has and other animals do not know is the shoulder blade of the cow The hardest bone can withstand 1500---2000 kg of tension, and is known as the hardest bone in the animal.

Dear, I hope mine can help you

Hello, dear. Important ancient accounts are not engraved on tortoise shells, but on the shoulder blades of oxen. It is said that the oracle bone inscription that is now relatively well preserved is "Oriental Analysis, Phoenix Analysis; The south is said to be clipped, and the phoenix is said to be micro; The West is said to be Yi, the phoenix is said to be Nian Qinyi, and the phoenix is said to be Ling.

This line of writing is engraved on the shoulder blades of the ox. And it is precisely because this line of text is engraved on the shoulder blade of the ox jujube chop that this line of text can be better preserved, and the text engraved on tortoise shells or other animal bones (such as deer bones, tiger bones, furrow bones, etc.) is now somewhat blurred. This shows how strong the shoulder blades of the scalper are.

Dear, I hope mine can help you