What Part Of The Cow Is Beef Tendon? (Fully Explained)

Have you ever heard of beef tendon?

This lesser-known cut of meat is a staple in many Asian cuisines, but it’s not as commonly found in Western supermarkets.

Beef tendons are actually part of the cow’s connective tissue, located between the animal’s bones and muscles.

While it may not be as famous in American or other Western cuisines, it is considered an essential ingredient in a number of Asian delicacies.

Rich with a jelly-like texture, this offal cut adds its own characteristic flavor to any dish to which it is added.

In this article, we’ll explore the world of beef tendon and discover why it’s worth seeking out at your local butcher.

What Part Of The Cow Is Beef Tendon?

Beef tendon is a type of offal that comes from the connective tissue of the cow. It is located between the bones and muscles of the animal, and is categorized as a type of cartilage.

Tendons are the fibrous bands of tissue that connect the muscle or meat to the bone. They are tough and can withstand tension, but when cooked down properly, they become fork-tender and flavorful.

Beef tendons are not commonly found in Western supermarkets, but they are a staple in many Asian cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino, and Vietnamese. In these countries, beef tendons are often used to create rich sauces and stews.

What Is Beef Tendon?

Beef tendon is a part of the cow that is rich in collagen, a protein that promotes healthy skin, hair, nails, and joints. This fibrous band of tissue is highly resilient and can withstand a great deal of tension and force, making it ideal for long cooking times.

When properly prepared, beef tendon can be absolutely fantastic. It has a high collagen content, which means that when braised for a long time with low heat, it becomes tender and fills the mouth with rich, unctuous flavor. Despite its low-fat content, it is often described as mimicking the mouthfeel of high-fat cuts of beef.

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. In Asian cuisine, beef tendon is frequently used for pho and dim sum. It is also used in raw pet food feeding and can be cooked, dehydrated or served raw for pets to enjoy.

To prepare beef tendon for cooking, it should first be submerged in boiling water to get rid of any remnant blood or membranes. Once it is cleansed, this cut will require quite a few hours of simmering before it attains a gelatinous appearance and becomes so soft that it melts in the mouth. It can take a significant amount of time to obtain that texture and flavor from tendons. In fact, Asian chefs leave tendons on a simmer for more than 7 hours when preparing their delicacies.

The Nutritional Benefits Of Beef Tendon

Beef tendon is not only a delicious ingredient in many dishes, but it also offers numerous nutritional benefits.

Firstly, beef tendon is a great source of protein, containing about 30 grams of protein per 100-gram serving. This makes it an excellent option for those looking to build muscle or maintain a healthy diet. Additionally, beef tendon is low in fat and cholesterol, making it a great alternative to fatty meats.

Another benefit of beef tendon is its high collagen content. Collagen is a protein that is essential for maintaining healthy joints and skin elasticity. Consuming beef tendon can help improve joint health and reduce signs of aging skin.

Beef tendon also contains important minerals such as calcium, phosphorus, and iron, as well as vitamins B1 and B2. These nutrients are essential for maintaining overall health and wellbeing.

Studies have shown that a diet rich in hydrolyzed collagen, which is found in beef tendon, can help improve overall bone density. This makes beef tendon a great option for those looking to maintain strong bones and prevent bone mineral density loss.

While beef tendons may not provide sufficient essential amino acids on their own due to their collagen makeup, they can be supplemented with other protein sources such as protein shakes to ensure a well-rounded diet.

How To Prepare Beef Tendon For Cooking

Before cooking beef tendon, it is important to prepare it properly to ensure that it becomes tender and flavorful. Here is a step-by-step guide on how to prepare beef tendon for cooking:

1. Rinse the beef tendons under cold running water to remove any impurities or debris.

2. If desired, blanch the tendons in boiling water for 2-3 minutes to further clean them and remove any excess fat or scum.

3. Using a sharp knife, slice each tendon into pieces about 1 inch wide.

4. Place the tendon pieces into a pot or steamer insert and add enough water or broth to cover the tendons by about 3/4 – 1 inch.

5. Add flavorings such as soy sauce, onion, bay leaf, or other seasonings as desired.

6. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot with a tight-fitting lid and allow the tendons to cook for several hours until they are tender and flavorful.

7. Check on the tendons occasionally to ensure that there is enough liquid in the pot and to skim off any scum that may form on the surface.

8. Once the tendons are cooked, remove them from the liquid and reserve for use in soups, stews, or other dishes.

Note that cooking times may vary depending on the size and thickness of the tendon pieces, as well as the cooking method used. For example, using a pressure cooker can significantly reduce cooking time compared to simmering on the stovetop.

With proper preparation and cooking techniques, beef tendon can be transformed into a delicious and nutritious ingredient in many different cuisines.

Popular Asian Dishes Featuring Beef Tendon

Beef tendon is a versatile ingredient that can be used in a variety of Asian dishes. Here are some popular examples:

1. Pho: A Vietnamese noodle soup that typically features beef tendon as one of the protein options. The tendon is cooked until it is soft and chewy, and adds a unique texture to the soup.

2. Beef Tendon Stew: In Chinese cuisine, beef tendon is often stewed with daikon radish and other vegetables to create a hearty and flavorful dish. The tendons are cooked until they are tender and gelatinous, making them a perfect complement to the vegetables.

3. Cold Beef Tendon Salad: This classic Chinese appetizer features thinly sliced beef tendon that has been cooked until tender and dressed in a mixture of soy sauce, vinegar, and chili oil. The dish is served cold, making it a refreshing option for hot summer days.

4. Beef Tendon Curry: In Japanese cuisine, beef tendon is sometimes used in curries. The tendons are cooked until they are soft and then simmered in a flavorful curry sauce. The result is a rich and satisfying dish that is perfect for colder weather.

5. Beef Tendon Noodle Soup: Similar to pho, this dish features beef tendon as one of the protein options in a noodle soup. The tendons are cooked until they are soft and chewy, and add a unique texture to the soup.

Where To Find Beef Tendon In Western Supermarkets

Unfortunately, finding beef tendon in Western supermarkets can be a challenge. Most supermarkets do not carry this type of offal, as it is not a popular cut of meat in Western cuisine. However, there are some specialty markets and ethnic grocery stores that may carry beef tendon.

If you are looking for beef tendon in a Western supermarket, it is best to check with the meat department or butcher. Some supermarkets may be able to special order beef tendon for you, but this will depend on the availability of the cut and the store’s policies.

Another option is to check with specialty meat shops or butchers in your area. These shops may have access to beef tendon and can provide you with advice on how to prepare it.

If you are unable to find beef tendon in your local supermarket or specialty shop, consider looking online. There are several online retailers that specialize in selling exotic meats and offal, including beef tendon.

Tips For Cooking With Beef Tendon

Cooking with beef tendon can be a bit intimidating for those who have never worked with it before. However, with a few tips and tricks, you can create a delicious and tender dish that will impress your guests.

1. Blanch the Tendons: Before cooking, it is recommended to blanch the tendons first. This will help remove any impurities and scum that may be present in the meat. To do this, bring a pot of water to a boil and add the tendons. Simmer for 2-3 minutes, then drain and rinse off any residue.

2. Long and Slow Cooking: Beef tendons are tough and require a long cooking time to break down the collagen and become tender. It is recommended to cook them for at least 4 hours on low heat, or up to 7 hours for an ultra-rich broth bursting with gelatin and collagen. A pressure cooker can also be used to cut down on cooking time.

3. Use Enough Liquid: When cooking beef tendons, it is important to use enough liquid to cover the meat by about 3/4 – 1 inch. This will prevent the meat from drying out and ensure that it becomes tender.

4. Skim Off Scum: As the tendons cook, scum may form on the surface of the liquid. It is important to skim this off regularly to prevent it from affecting the flavor of the dish.

5. Let It Rest: Once the tendons are cooked, it is recommended to let them rest in the liquid for at least 2 hours at room temperature. This will allow the meat to fully absorb the flavors of any seasonings or dressings used.

By following these tips, you can create a delicious and tender dish using beef tendon. Whether you use it in soups, stews, or as a stand-alone appetizer, beef tendon is sure to impress your guests with its unique texture and flavor profile.