Beef tendons are part of the cows connective tissue, located between the animals bones and muscles. Beef tendons are not easy to find in U. S. supermarkets, but they are a staple of many cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino, and Vietnamese. In the dishes of these countries, beef tendons often help create tasty and rich sauces and stews. Here’s why you’ll want to get yourself to your local butcher and ask if they have beef tendons.
Beef tendon though not a common ingredient in Western cuisine adds incredible texture and collagen to dishes in Asian cooking. This fibrous connective tissue needs long, slow cooking to break down into luscious tenderness. But depending on the cut, some areas of the cow contain more of these tough, sinewy tendons than others. If you love whipping up Taiwanese beef noodle soup, Vietnamese pho, or Chinese tendon stew, you likely crave cuts boasting the most of that melt-in-your-mouth tendon texture. Let’s explore the beef cuts richest in tendon so you can choose the right meat for your next simmering soup or braise.
Before diving into the specifics it helps to cover the basics of what exactly beef tendon is. Tendon refers to the thick fibrous connective tissue that attaches a beef muscle to a bone. This dense collagen resists tension and stretching. When subjected to moist heat over several hours, the tough tendons transform into soft, shimmering gelatinous strands with a rich mouthfeel.
While not commonly consumed in the West, tendon is considered a delicacy in many Asian cuisines. The subtle beefiness pairs nicely with aromatics like star anise and five spice. The tender texture stands up to slurping and chewing with noodles or remnants of meat. Nutritionally, tendon provides protein and collagen.
Where Is Tendon Located on a Cow?
Tendons connect muscles all over the cow’s body from head to hoof. But certain primal cuts contain higher amounts of tendon based on their location and function. The chuck, brisket, and round in particular offer a web of sinewy tendons interlacing the muscles.
Areas like the loin or rib don’t move as much, so tendon content is lower. The ideal cuts for tendon feature lots of connective tissue that melts into luscious, beefy jelly.
The Top 5 Beef Cuts Highest in Tendon
Now let’s get to the beef and explore the specific cuts richest in glorious tendon:
Chuck Short Ribs – With meat clinging to long segments of rib bone, chuck short ribs contain tendon galore. Braise them for at least 3 hours.
Flank – From the belly area, flank contains lots of cross-cut tendons. They break down to make Korean galbi tang tender.
Brisket – Brisket needs 12+ hours of cooking to dissolve all that beautiful tendon into succulent meat. The best cut for Texas barbecue.
Shin – With dense connective tissue from heavy use, shin (or shank) is loaded with tendons to melt away in osso buco.
Heel – This odd, tough cut comes from the rear of the cow. Simmering turns the tendons into a delicious bulgogi ingredient.
Oxtail – Slow cooking oxtail releases incredible tenderness from all the tendons. It gives broth body and beefiness.
Cheek – An underutilized cut, cheek needs long braising to soften the tendons into lush pot roast or birria.
Hanger – Hanger steak has an inedible membrane tendon you trim away. Then slice the tender meat against the grain.
Tips for Cooking with Beef Tendon
Now that you know the cuts oozing with tendon, here are some tips for making those tough strands succulent:
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Clean and slice tendons into 1-inch pieces before cooking
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Simmer in broth or sauce for 3+ hours until knife-tender
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Use a pressure cooker to reduce cooking time significantly
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Skim away foam and fat for clearer broths
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Add aromatics like onion, garlic, ginger, and star anise
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Cool braised tendon overnight in liquid to maximize texture
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Slice or shred tendon once tender to use in soups or stir-fries
With the right cut and techniques, you can create bowls of pho and noodle soup with melt-in-your mouth tendon bliss!
Using Tendon-Rich Cuts in Asian Cuisine
From classic pho to Taiwan beef noodle soup, here are some of the many delicious ways to use tendon-loaded beef cuts:
Pho – Simmer oxtail and hunks of brisket in broth and serve with rice noodles, herbs, and lime.
Beef Noodle Soup – Taiwanese recipes combine shank, tendon, and beef chunks in a spiced broth with slippery noodles.
Tendon Stew – Chinese stews feature tender chunks of tendon braised with radish, chiles, and aromatic spices.
Curry Tendon – Japanese curries incorporate fork-tender tendon and chunks of brisket or chuck in a richsauce.
Perogi Fillings – In Korea, shredded oxtail and braised brisket tendon are popular fillings for chewy dumplings.
Grilled Galbi – Marinated flank steak or short ribs are barbecued Korean-style with sweet and savory flavors.
Now that you know which cuts contain the most tendon, you can craft bowls of noodle soup and braises bursting with fork-tender succulence. Happy cooking!
What Is Beef Tendon?
Beef tendon is the piece of connective tissue that holds muscle to bone. This stringy band of tissue can handle a lot of tension and force, which makes it perfect for cooking for a long time. Beef tendon is typically sold ready to cook but is sometimes included in larger cuts of meat. It is very affordable and can be used in stocks and sauces as well as on its own.
Beef Tendon Recipes
Beef tendon is often used in Asian soups and stews, lending the dish a real depth of flavor. It can be discarded after making the broth or sliced and added to the finished dish. You can add it to pho or any beef stew.
Steak Cuts Explained
FAQ
What cut of beef has a lot of tendon?
What part of the cow is the beef tendon?
Which cut of beef has the most connective tissue?
What is the toughest part of beef?
What is beef tendon?
Beef tendon is the piece of connective tissue that holds muscle to bone. This fibrous band of tissue is capable of withstanding a good deal of tension and force, making it ideal for long cooking times. Beef tendon is typically sold ready to cook but is sometimes included in larger cuts of meat.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
Where can I find beef tendons?
Beef tendons are not easy to find in U.S. supermarkets, but they are a staple of many cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino, and Vietnamese. In the dishes of these countries, beef tendons often help create tasty and rich sauces and stews.
Is beef tendon healthy?
However, it is important to note that beef tendon is also high in calories and fat, so it should be consumed in moderation as part of a balanced diet. **How is Beef Tendon Used in Cooking?** Beef tendon is a versatile ingredient in cooking and can be used in a variety of dishes. It is commonly added to soups and stews to add texture and flavor.