Beef shank 牛腱 （ niú jiàn ）
Calories: 205kcal/100g
Nutritional Value: Strengthen the muscles and bones and strengthen spleen and nourish stomach
Not Suitable for: Obesity, Diabetes, Hypertension
Introduction: Beef shank is the meat on the thigh above the knee joint, rich in muscle fibers, with a long cylindrical shape. The tendon is wrapped in a membrane and contains tendons, with moderate hardness and regular patterns. Beef shank meat is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve the body’s resistance to disease. It is particularly suitable for growth and development, postoperative and recuperating people in terms of blood loss and tissue repair. Beef shank meat is suitable for people with low qi, shortness of breath, weak bones and muscles, anemia, long-term illness, and yellowish and dizziness. Beef shank also contains rich trace elements such as zinc, iron, and manganese. Proper consumption of beef shank can promote human metabolism and benefit health. It should be noted that fresh beef tendon should have a glossy, evenly reddish color, with white or light yellow fat, a slightly dry appearance or a dry membrane, non-sticky, and good elasticity