Summer barbecue is a lot of people's favorite, for Xiaobian, the favorite is beef tendon. The beef tendon is not mainly reflected in its nutrition, but because it is delicious, chewy, and the more you chew, the more delicious it is, so it is loved by many friends.
Which part of the cow is the rib?
1. Cattle tendon refers to the two main tendons on the back of cattle that connect the whole body's moving muscles. The cattle tendon is the longest muscle on the cattle - the fascia of the back muscle. Its main nutritional component is collagen protein. Due to the small number of beef tendons, some restaurants now use the fascia and muscle of other muscles of cattle to serve as beef tendons. Although the nutrition is almost the same, the taste is very different.
2. The tendon of cattle board is long on the back of cattle, which is the main tendon connecting the whole body's moving muscles. Because of its hard texture, hard to cook, rare quantity (only 300 grams of steel bars for an adult yak), difficult to collect, expensive, and generally abandoned. Since Xinjiang mutton kebabs have appeared in the market, beef tendons have appeared on our table in large quantities. As a dish originated in South Korea, the world-famous Korean barbecue takes beef gluten as the main raw material, and then spreads to the northeast. The hardworking Korean people develop the gluten into leisure food. The unique fiber tissue of the gluten makes its taste extremely beautiful, the mouth chews and turns into residue, and it soon prevails in the three eastern provinces.