As a highly regarded delicacy, beef shank meat has an irreplaceable position in many dishes. Not only is it tender and rich, but it is also suitable for a variety of cooking methods, whether it is grilling, stewing or stir-frying, it can add rich flavor to dishes. While beef shank meat is so popular, we often overlook the details. Attentive diners may find that the best beef tendon meat in the market is often divided into two types: anterior tendon and hind tendon. The difference between the two is not just a difference in name, for people who don't know, it's easy to be scammed when it comes to buying. Therefore, as a discerning consumer, we need to understand the difference between the "anterior tendon" and the "hind tendon" to avoid being deceived.
Let's take a look at the "anterior tendon". This is one of the most prized and sought-after parts of beef shank meat. It is rich in collagen and is able to give off a rich beef aroma when stewed. The fore tendon is located in the breast and abdomen of the cow, and the cut front tendon has a tender and juicy texture, and you can feel the essence of beef when you eat it. It's perfect for stewing, grilling or slow cooking, whether you're making a warm bowl of beef shank soup or enjoying a fragrant braised beef shank.
Next is the "posterior tendon", which has a distinct difference from the "anterior tendon". The hind tendon is located in the leg of the cow and its flesh is tougher with a small tendon. Although the texture is a little tougher, it is also something that cooking lovers love. The hind tendon is suitable for stewing or grilling because of its toughness that prevents it from deforming at high temperatures. The cooked back tendons are firm and delicate, reminiscent of a well-cooked steak.
Many people are easily deceived because they do not understand the "anterior tendon" and "hind tendon". When buying beef shank meat, you need to ask the seller carefully to distinguish the front and back parts of the beef tendon meat. Only by truly understanding the differences between them can you avoid being deceived by dishonest sellers. Also, learn to pick fresh beef. Depending on the color of the beef shank, the ruddy and bright color is the best sign of freshness. Pay attention to the lines, the lines are clearly visible on the fresh beef tendon meat. In addition, the gloss of the meat itself should not be overlooked, and the fresh beef shank meat exudes a natural luster. Finally, it is important to discern the tenderness by smell, and the fresh beef shank meat should have an attractive and fragrant smell. If you smell a strong, pungent fishy smell when you get close to the beef shankin meat, it's likely that it's no longer fresh.
Presumably everyone likes soy sauce beef, but the soy sauce beef sold in the store is expensive. Therefore, below is a simple and easy-to-make sauce beef method, and it is best to choose the tendon meat because its meat is softer.
Material. Beef tendon meat (front tendon) 2 catties.
Appropriate amount of green onion and ginger. 
2 star anise. 3 bay leaves.
3 dried chilies.
1 handful of Sichuan peppercorns. 2 scoops light soy sauce.
1 scoop dark soy sauce. 2 tablespoons of cooking wine.
2 tablespoons of soybean paste.
2 tablespoons of sweet noodle sauce.
1 tablespoon of salt. Steps.
1.Soak the beef tendon meat in water for about 3 hours to remove the blood and odor from the beef. Change the water several times during the soaking process and rinse it off.
2.Put the soaked beef shank meat into a basin, add all the seasonings (green onion and ginger, star anise, bay leaves, dried chilies, Sichuan peppercorns, light soy sauce, dark soy sauce, cooking wine, soybean paste and sweet noodle sauce), mix well and coat the beef with the seasoning. It is then marinated overnight and refrigerated to marinate to preserve freshness.
3.After marinating, put the beef and sauce together in a pressure cooker, and add an appropriate amount of water to cover the beef. Simmer in a pressure cooker for 30 minutes until cooked through.
4.After cooking, refrigerate and soak the beef overnight to absorb the flavor. After taking out the slices, you will find that the beef is firm and not loose, tender but not woody and very flavorful.
By understanding the "front tendon" and "back tendon" and the correct way to choose it, we can better buy beef tendon meat that suits our needs. In addition, the shared sauce beef is simple and practical, and you can easily make delicious sauce beef at home. I hope the above content can help you enjoy the pleasure of food better!