The English name Oyster Blade/ Flat Iron means "the tender shoulder blade like oysters". The beef tendon is a piece of meat behind the shoulder blade of the beef. Because the meat in this part does not move frequently, the meat is tender, densely covered with oil flowers, and has fine marble. Texture, it tastes oily and tenacious, tender and juicy and full of fragrance. A cow can only take out a small amount of about two kilograms of tendon. The feature of the tendon steak is that there is a transparent tender tendon in the middle. All beef parts are unique to the inside. Get up, "Crispy Bullets"! Beef tendon is also one of the favorite steaks in many restaurants, whether it is to be sliced or thick-cut steaks are quite popular. Suitable for pan-frying, roasting and stir-frying. Famous brand in meat: Butcher Shoppe produces Australian M5 Wagyu beef tendon (individually packaged), which is priced at more than 20 yuan outside, and is now on special price of $18/1 pack/about 10 oz. The stock is also small (think that a cow only weighs two kilograms) Know how to taste The gluttonous eaters naturally understand the preciousness of this part!