Primal: Organs (US)
Cooking Methods: Braise
Fat Content: Low
While the tendon may not be as famous in the American or other Western cuisines, it is considered an essential ingredient of a number of Asian delicacies. Rich with a jelly-like texture, this offal cut adds its own characteristic flavor to any dish to which it is added.
Taking a leaf out of the Asian methods of preparing this offal portion, Tendons should first be submerged in boiling water to get rid of any remnant blood or membranes. Once it is cleansed, this cut will require quite a few hours of simmering before it attains a gelatinous appearance and becomes so soft that it melts in the mouth. It can take a significant amount of time to obtain that texture and flavor from Tendons, however. In fact, Asian chefs leave Tendons on a simmer for more than 7 hours when preparing their delicacies.
Tendons are the connective tissues which join the muscle or meat to the bone. They are categorized as a type of cartilage.
The word ‘tendon’ (origin from 1540s) comes from the Medieval Latin word ‘tendonem’, which was further influenced by the Latin word ‘tendere’, which means ‘stretch’.
Medical items like surgical sponges often use Tendons as one of their components since they contain a large amount of collagen, a substance that does not pose any threat if left inside the human body.Popular Dishes: Beef Tendon Pho (Vietnamese), Suan Bao Niu Jin (Chinese)
This information about Tendon was sourced from our meat cut app