[1][2] It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.
[3] One popular Chinese dish is suànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.
[6] In Korean cuisine, beef tendon is known as soesim (쇠심) and is eaten raw as hoe,[7] or stir-fried as namul; however, it is not very common.
The steamed beef tendons are eaten with green onions and soy sauce or sometimes served in ox bone soup.
Known as litid in Philippine cuisine, tendon is typically served after boiling for hours into a sticky gelatinous consistency, such as in bulalo [8] and some preparations of pares.