Beef Tendon（Uncooked）300-350g / 牛筋（未處理）300-350g

This is the fibrous part of the beef portion that contains the most muscle and collagen. It is particularly suited to stews, where slow cooking gives it a tender, melt-in-your-mouth texture. 富含膠原蛋白，牛筋是亞洲菜肴中的關鍵食材。非常適合慢燉、燜煮或紅燒，口感軟糯富有彈性，能提升湯品與燉菜的風味。