According to the data of Health Network, beef tenderloin is most suitable for braised beef, because beef tenderloin is covered with a layer of meat film and the meat has tendons inside, so it tastes good and is beautiful to cut. Beef tendon meat is the muscle on the inner thigh of cattle, that is, the thigh meat above the knee joint of cattle leg, but it does not include the meat on the buttocks of cattle. Because beef tendon belongs to the muscle of cattle, there is a meat membrane outside and tendons inside, and the tendons are distributed in the same flower shape. This kind of beef tastes very good after pickling, and it is the most suitable beef for braised dishes. In addition, the braised beef tendon is also very beautiful. Tendon meat can also be divided into anterior tendon and posterior tendon. The tendon of the front leg is called the anterior tendon, and the tendon of the rear leg is called the posterior tendon. Beef tendon meat is not only suitable for making braised dishes, but also suitable for stewing, stewing and sauce.