Tendons are what connects muscle to bone. As connective tissue, it is normally very tough and fibrous and is used as a food in some Asian cuisines.
When cooked for a long time at a relatively low temperature, though, it becomes soft and rich and gelatinous - and has been called the new pork belly. It has a mouth-feel that is similar to many fats without the greasiness, but beef tendon is over 99% fat free.
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