BEEF TENDON 3 LBS

This Beef Tendon (3 lbs) is a collagen-rich connective tissue commonly used in slow-cooked dishes where time and gentle heat transform it into a tender, gelatinous component. When properly prepared, beef tendon adds body, richness, and texture rather than overt beef flavor.

This is a functional ingredient intended for long, moisture-driven cooking.

Cut and Composition

• High collagen and connective tissue content

• Very low fat and minimal muscle meat

• Firm and opaque when raw

• Transforms into a soft, silky texture when cooked correctly

How Beef Tendon Is Commonly Used

Beef tendon is traditionally used in:

• Soups and broths, including pho and other noodle soups

• Braised dishes and stews

• Gelatin-rich preparations requiring body and mouthfeel

Proper preparation requires blanching and extended simmering or braising.

Preparation Guidance

• Rinse and blanch briefly to remove impurities

• Rinse again before final cooking

• Simmer or braise gently for several hours until tender

• Avoid rapid boiling, which can cause uneven texture

Patience is essential; tendon is not suited for quick cooking methods.

Texture and Flavor Notes

• Mild, neutral flavor

• Gelatinous, silky texture when fully cooked

• Adds richness and structure rather than strong taste

Storage and Handling

• Keep refrigerated or frozen until use

• Thaw under refrigeration if frozen

• Use promptly after thawing

• Cook thoroughly before consumption

Who This Product Is For

• Customers preparing traditional soups and braises

• Cooks seeking natural collagen and gelatin

• Buyers making broth-based dishes

• Those familiar with slow-cooked, technique-driven recipes