Meat
Beef Tendon
Beef tendon and connective tissue, not an ordinary lean-meat cut; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- pale ivory to light colour
- firm bundles with visible fibres
- Beef Tendon label separates it from gristle or other offal
Names in other languages
- 繁體中文
- 牛筋
- English
- Beef Tendon
- Bahasa Indonesia
- Urat sapi
- Tagalog
- Litid ng baka
Name in Cantonese (Jyutping): ngau4 gan1 No Cantonese voice on this device
What is it?
Beef Tendon is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
pale ivory to light colour; firm bundles with visible fibres; Beef Tendon label separates it from gristle or other offal.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.
Storage
Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買牛筋，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Beef Tendon, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要牛筋，要原裝標籤或檔口牌清楚嗰款。Meaning: Beef Tendon, please, with a clear original label or stall sign.
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Sources (6)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong FEHD — Public Market Items - Cattle and Sheep
- Hong Kong FEHD — Cattle and Sheep Cantonese pinyin
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety