in most Asian cuisines, we tend to include beef tendon in our noodle soups, my question is does anyone know if beef tendon is considered full of cholesterol/fatty/etc. that is unhealthy for the human body, or will eating it be just fine?
01-14-2007, 12:28 PM #1
01-14-2007, 02:02 PM #2
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Mmm... I love me some tenderloin. It's just damn expensive to be eating a few times a week. Though to answer your question, yes it is considered a lean cut of meat. As long as you trim the fat around the tenderloin, usually your butcher can do it for you, you should be fine.
For a 3 oz (raw with 1/4" fat left on) piece here are the nutritional facts:
Calories from Fat 79
Total Fat 8.8g
Saturated Fat 3.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3.4g
Total Carbohydrates 0.0g
For future reference great site to find nutritional info is http://www.calorie-count.com
01-14-2007, 02:18 PM #3
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NOT tenderloin - tendon - that's not a typo...
... as to the nutrition info ...
Q: Can you provide the nutritional analysis for beef tendon?
A: Beef tendon is used in some Vietnamese, Korean and Thai dishes, but this question had me stumped — I couldn't find the nutrient analysis after searching several databases, including that of the USDA. So I asked registered dietitian Caroline Margolis with the National Cattlemen's Beef Association for help. She said: "There is no data on the nutritional value of beef tendon, but we do know the tendon is made up of tough, fibrous protein, so while it is very high in protein, it is probably not a highly nutritious food." Tendons are the fibrous bands that attach muscle to bone, and cooking the tendon will cause some softening, but it is "tremendously hard to break down the fibers due to its need for strength."
Last edited by in10city; 01-14-2007 at 02:28 PM.It is the mark of an educated mind to be able to entertain a thought without accepting it.
01-06-2012, 09:27 AM #4