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.

繁體中文: 牛筋
English: Beef Tendon
Bahasa Indonesia: Urat sapi
Tagalog: Litid ng baka

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.

pale ivory to light colour
firm bundles with visible fibres
Beef Tendon label separates it from gristle or other offal

Common confusion

Beef tendon is connective tissue with fibre bundles; beef flank or tenderloin shows more muscle, but labels still control identity.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

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.

Helper tip

Beef tendon is connective tissue with fibre bundles; beef flank or tenderloin shows more muscle, but labels still control identity.

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。

Does the image look correct?

Last reviewed

2026-08-24