Beef tendons

Beef tendons

　　Beef tendons are the ligaments attached to the bones of a cow’s hoof, making them an excellent cooking ingredient. Dishes made with beef tendons have a unique flavor. Common ways to prepare them include braised beef tendons and stewed beef tendons. Braised beef tendons are known for being smooth, crispy, fragrant, and delicious—comparable to premium dishes like braised sea cucumber.

Beef tendons are the chunky ligaments found on the soles of a cow’s hooves, shaped like fists rather than long strips. The long strips are actually the tendons from a cow’s legs, known as cow sinews. A single cow hoof yields only about one pound of these chunky ligaments. However, the cowhide must be removed first.

Beef tendons come in many types, with yak tendons being the best, followed by those from yellow cattle, and then water buffalo. Tendons from adult cattle are preferred over those from calves or old cows. Among adults, those from more muscular, disease-free, and heavier cattle are considered superior. Some other animals also have edible tendons, among which bear paws and camel hooves are the most premium, while horse, donkey, and pig hooves are of lower quality.