Common in Asian cuisine, beef tendons are best served after hours of braising. Top over udon noodles for a restaurant-inspired meal.
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Tendon by definition is a fibrous band of tissue that connects the muscle to bone capable of withstanding tension. It becomes a marvelous cut after this collagen cooked down to a fork-tender state, the flavors are strong as well as its texture which is very satisfying for our taste buds. Tendon is great on its own, but you should consider reinforcing your stocks and sauces with it because of it’s unique qualities.