What Cut of Beef Has the Most Tendons?

December 7, 2025 •

4 min read

According to culinary experts, the lower leg of the cow, known as the beef shank, is the cut with the highest concentration of tendons and other connective tissues. These fibrous parts, while tough in their raw state, are highly prized in many cuisines for their rich, gelatinous texture once cooked properly. Understanding which cuts are tendon-rich is key to creating savory, melt-in-your-mouth dishes like stews and soups.

Quick Summary

Beef shank is the cut with the most tendons and connective tissue due to being a hardworking muscle. This tough, inexpensive cut becomes exceptionally tender and flavorful when cooked slowly and is a key ingredient in many traditional stews, soups, and Asian dishes.

Key Points

Beef Shank is the most tendon-rich cut: Sourced from the lower leg, the shank has the highest concentration of fibrous connective tissue due to being a hardworking muscle.
Tendons break down into gelatin: Slow, moist cooking methods like braising are necessary to break down the collagen in tendons, resulting in a rich, tender, and gelatinous texture.
Tendon content equals flavor: The high connective tissue content in cuts like shank, chuck, and brisket adds significant flavor and body to soups and stews.
Gristle is not tendon: Gristle is made of elastin, which does not break down with heat, unlike the collagen found in tendons. It remains tough and rubbery.
Popular in slow-cooked dishes: Cuts with high tendon content are ideal for low-and-slow cooking recipes like stews, pot roasts, and Asian noodle soups.

Why the Toughest Cuts are the Most Flavorful

The amount of tendons and connective tissue in a beef cut is directly related to the muscle's activity level. The hardest-working muscles on a cow, such as those in the legs and shoulder, develop a high density of these fibrous tissues to support the animal's movement. This density is what makes these cuts initially tough but also incredibly rich in collagen. When cooked low and slow over several hours, this collagen breaks down into gelatin, transforming the meat into a fall-apart-tender and unctuous masterpiece. This makes these cuts ideal for braising and stewing, where patience is rewarded with exceptional flavor and texture. For many dishes, particularly in Asian cuisines, the tendon itself is a sought-after component, not something to be trimmed and discarded.

The Beef Shank: King of Tendons

The beef shank, sourced from the lower leg, is unequivocally the cut with the most tendons and connective tissue. It is a powerful, constantly working muscle, and this is reflected in its composition. While it may seem daunting due to its inherent toughness, the shank is a favorite among chefs and home cooks for its ability to produce deeply flavorful and rich broths and stews. When the collagen within its tendons and marrow breaks down, it enriches the cooking liquid, creating a velvety mouthfeel that is impossible to replicate with leaner cuts. A bone-in shank, often seen in the Italian dish osso buco, includes the marrow for an even deeper, more complex flavor profile.

Other Tendon-Rich Cuts

Beyond the shank, several other hardworking cuts also contain significant amounts of connective tissue and tendons, making them excellent choices for long, slow cooking methods:

Chuck: From the shoulder, this primal cut is full of tendons and rich flavor. It's a versatile, inexpensive cut that includes items like chuck roast and blade steak, perfect for pot roasts and stews.
Brisket: Sourced from the breast and lower chest, brisket is a tough cut with a lot of fat and connective tissue. It's a prime candidate for smoking or braising, which is necessary to break down the tough fibers.
Oxtail: While not a typical cut, the oxtail is famously rich in collagen and connective tissue. Its meat-to-tendon ratio is high, and it yields a spectacularly rich and sticky sauce when braised for hours.

Tendon vs. Gristle: What's the Difference?

It's important to distinguish between desirable tendons and unpalatable gristle. Tendons are bands of collagen that, when cooked correctly, dissolve into gelatin. Gristle, on the other hand, is mostly composed of elastin, another type of connective tissue that does not break down with heat. This means that while slow-cooking will soften tendons, gristle will remain tough and rubbery. This is why proper trimming and selection are important, though some tough, chewy texture is embraced in many cuisines. Elastin can often be seen as a yellowish, sinewy tissue, while collagenous tendons are typically whitish.

Cooking Tendon-Heavy Cuts

Successfully cooking a cut like beef shank requires a moist, low-heat method to give the collagen enough time to break down. Braising is the most common technique, where the meat is first seared and then simmered in a flavorful liquid for an extended period. Pressure cooking is a modern alternative that significantly reduces cooking time while achieving similar results. Some Asian recipes feature tendons on their own, boiled or simmered for hours until they become soft, slightly chewy, and gelatinous.

Comparison of Tendon-Rich Beef Cuts


Cut	Source	Tendon Content	Ideal Cooking Method	Common Dishes
Beef Shank	Lower leg	Very High	Braising, Pressure Cooking	Osso buco, stews, Vietnamese pho
Beef Chuck	Shoulder	High	Braising, Stewing, Pot Roasting	Beef bourguignon, pot roast
Brisket	Breast/Lower Chest	High	Smoking, Braising	Corned beef, BBQ brisket
Oxtail	Tail	Very High	Braising, Stewing	Oxtail stew, soups

Conclusion: Savor the Slow Cook

To answer the question, "What cut of beef has the most tendons?" the beef shank is the clear winner. However, other hardworking muscles like chuck and brisket also offer a high concentration of collagen-rich connective tissue. These inexpensive and flavorful cuts are not meant for a quick sear, but instead demand and reward patience with a rich, tender, and deeply satisfying culinary experience. Embrace the long cooking time, and you will unlock the hidden potential of these oft-overlooked pieces of beef, transforming tough tissue into a delectable delicacy. Many cultures have perfected this art, proving that the most flavorful food often requires the most time and care.

For more information on the science behind cooking meat, you can explore resources like AmazingRibs.com, which provides excellent information on connective tissues and cooking techniques.

Frequently Asked Questions

The beef shank, from the lower leg of the cow, contains the most tendons and connective tissue because it is a very active muscle.

Yes, beef tendons are edible and are considered a delicacy in many cultures, especially in Asian cuisine. They become soft and gelatinous after hours of cooking.

The best way to cook beef tendons is through low and slow moist-heat methods such as braising, stewing, or pressure cooking. This process is necessary to break down the collagen into gelatin.

Tendon is made of collagen, which softens into gelatin during slow cooking. Gristle is made of elastin and does not break down with heat, remaining tough and chewy.

You can often find beef tendons at local butcher shops or specialty stores, such as Asian markets. They are sometimes sold separately from the main cut of meat.

If you don't cook tendons for a sufficient amount of time, they will remain tough and chewy rather than becoming tender and gelatinous.

Yes, tendon-rich cuts are excellent for making beef stock. The high collagen content helps create a rich, thick, and flavorful stock with a natural gelatinous body.