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beef tendon
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beef tendon It is the bunches of muscles in the leg of the beef, because this part has many tendons, the meat is firm and covered with beef tendons. Generally speaking, the beef keys of the front legs are more chewy than the hind legs. Because it is rich in collagen, it is suitable for slow stewing for a long time until soft and rotten, and it is often made into lo-mei in Taiwan.
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