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A cut of beef consisting of tendons, typically slow-cooked until tender and often used in soups and stews.
In the kitchen
Beef tendon is a cut of beef consisting of tendons, typically slow-cooked until tender. It is often used in soups and stews, where its gelatinous texture adds richness. In Asian cuisines, beef tendon is prized for its texture and is commonly found in dishes such as pho and dim sum.
Nutrition (per 100g)
250kcalCal
25.0gProtein
16.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
