Brisket Tendon Hotpot Slices 安格斯牛胸口朥火锅片

Angus Beef Brisket Tendon, also known as “brisket fat” or “brisket tendon,” is a delicacy sourced from the fatty part of the cow’s chest, making up only 1% of the entire animal. It has a tender and smooth texture, exuding a delightful aroma reminiscent of beef fat. The flavor is sweet and refreshing, with a unique balance of crispness and chewiness that leaves an unforgettable impression.

This cut is rarely found in other cuisines and boasts a rich, oily taste without being greasy. The brisket tendon, located in the chest and leg cartilage of the cow, resembles pork skin gelatin in texture, with relatively low fat content. In the Chaoshan region, it is highly prized, especially when cooked in hotpot for just 5-8 seconds, releasing a mouthful of delightful beef fat aroma that is crisp and not greasy.