Dried Beef Tendon Niu Jin 500g Large Cut Air Dried Beef Leg Tendon for Slow Cooked Soups and Stews

Dried Beef Tendon, known in Chinese food tradition as Niu Jin (牛筋), is the air dried tendon from beef leg cuts, prepared as a culinary dried good rather than a botanical herb. Large whole pieces are slowly air dried to concentrate flavor and create a firm, glassy texture. In Chinese cooking it is traditionally valued as a collagen rich ingredient for long simmered soups and stews. Rehydrate thoroughly and cook until tender before serving.

Key Selling Points

• Large cut dried beef tendon sold as a 500g culinary dried good
• Made from beef leg tendon with a firm glassy dried texture
• Air dried processing preserves the natural savory character
• Rich in natural collagen and traditionally prized in Chinese slow cooking
• Suited for braising stewing and long simmered soups

Quality & Sensory

Typically pale ivory to light amber in color with a hard, translucent, glassy appearance. The dried pieces feel firm and rigid with a neutral aroma. After long simmering or braising, the tendon typically turns soft, springy and gelatinous with a mild savory taste.

Technical Specifications

Usage Scenarios

• Slow simmered tendon soups with ginger and scallion
• Braised beef tendon dishes in soy based sauces
• Stews and claypot dishes requiring long cooking
• Rehydrated and sliced for cold dressed appetizers

Traditional Uses

In Chinese food tradition, beef tendon is a classic collagen rich ingredient for nourishing home cooking. It is commonly braised with soy sauce, star anise and ginger, or simmered for hours in soups alongside radish, mushrooms or beef bones. Long slow cooking softens the tendon into a tender, gelatinous texture, and it is often served in winter stews and festive family dishes.

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