What is beef tendon?

Beef tendon is a type of edible connective tissue found in cows. It is located in the ligaments and joints of the animal and is composed primarily of collagen. When cooked properly, beef tendon becomes chewy and gelatinous, with a rich flavor.

Beef tendon is often used in Asian cuisines, particularly in Chinese, Japanese, and Vietnamese dishes. It can be added to soups, stews, and noodle dishes to add texture and flavor. Some popular dishes that feature beef tendon include pho, a Vietnamese noodle soup, and Taiwanese beef noodle soup.

Beef tendon is a good source of collagen, which is believed to have various health benefits such as improving skin elasticity, joint health, and digestion. However, it is also high in calories and fat, so it should be consumed in moderation as part of a balanced diet.

Overall, beef tendon is a flavorful and versatile ingredient that can add a unique texture to a variety of dishes.