Muscle is the muscle on the thigh. Be careful not to include the part on the cow's ass. To be precise, it should be a small piece of meat and muscle in the middle of the hind leg. This is the name of the enterprise. Generally, the hind leg meat on the market is considered as tendon. Tendon meat is wrapped by meat membrane, containing tendons, with moderate hardness and regular grain, which is most suitable for braised taste, and a large number of connective tissues are distributed between muscles. Beef tendon is much more delicious than ordinary beef. Beef tenderloin contains less fat and much more in protein, so it tastes better. Beef tendon has high nutritional value, and beef tendon also has a good therapeutic effect.

2. Beef tendon has the functions of strengthening spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Beef tendon is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.

Beef is easy to turn black and deteriorate after being blown by the wind, so it should be handled carefully. Just eat beef once a week, not too much. The fibrous tissue of beef is coarse and there are many connective tissues, so it should be cut horizontally, and the long fiber should be cut off, not along the fibrous tissue, otherwise it will not be delicious and chewy. Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork. When eating beef tendon, you must be careful not to eat it with these foods, so as to avoid nutrient loss and physical discomfort caused by improper eating, so everyone should pay attention to these problems in daily life.