The sinew is actually a tough tissue in between the muscles. It is often sliced off and discarded when we cook the beef to prevent any chewiness. It is tough and chewy. ... Methods used includes braising, stewing, slow-cooking or pressure-cooking.

Why do people trim fat off meat?

Their logic: fat shrinks much quicker than the meat cooks and can cause loss of juices that make your steak tender and mouth-watering. Trimming the fat can help the cooking process and also ensure too much grease doesn't drip down into the grates, causing intense fire and heat.

What are beef tendon balls?

Beef ball (Chinese: 牛丸; pinyin: Niúwán) is a commonly cooked food in Cantonese and overseas Chinese communities which was originated by Teochew people. ... Another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking.