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Beef tendon

Beef tendon is a collagen-rich connective tissue commonly braised or simmered in soups and stews.

Beef tendon — illustrative ingredient image

About Beef tendon

Beef tendon is the tough connective tissue that attaches cattle muscles to bones. It is usually sold as whole or cut pieces, sometimes cleaned and blanched before cooking. It requires prolonged moist heat to soften its dense structure and is used in soups, stews, noodle dishes, hot pots, and braised preparations.

Raw tendon is dense and firm, while prolonged braising or simmering makes it pliable and gelatinous. Its flavour is relatively mild on its own, so it absorbs the character of the cooking liquid. The final texture depends on cooking time and the size and preparation of the pieces.

It has a pale appearance and becomes slightly translucent after cooking. Pieces may be sold whole, cut, cleaned, or blanched. Moist heat changes the tendon from a tough, dense connective tissue into a softer, springy or gelatinous ingredient that can be served alone or in liquid dishes.

Ingredient type
whole food

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Where beef tendon appears

3 linked foods

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Main dishes

Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for beef tendon

Names and romanised forms to recognise on menus and labels.

English

beef tendon

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Beef tendon nutrition & diet

Beef tendon nutritional value

Reference: Beef Tendons

Per 100 g of 100 g edible portion in the named official reference form.

Calories
157kcal
Protein
21.7g
Carbs
3.3g
Fat
7.2g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish whether the ingredient is raw tendon, simmered tendon, sliced tendon, or a preparation containing broth and sauce. Long cooking changes texture and water content, so match the reference to the finished edible portion. Record attached meat, frying, seasoning, and noodles or other additions separately.

Compare the right form: Match references to identifiable beef tendon, raw or cooked, and specify whether attached meat, broth, sauce, or fried coating remains included.

Diet considerations

Beef tendon is an animal-derived connective tissue from cattle. Plain simmered tendon differs from dishes containing broth, soy-based sauce, spices, frying coatings, or noodles. Cereal ingredients may occur in coatings or accompaniments; portion size and added starches determine the dish’s carbohydrate pattern and compatibility.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Taiwan FDA Nutrition Information Database — I0120301 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .