Which Cut of Beef Have the Most Collagen?

December 2, 2025 •

4 min read

Studies have shown that beef tendon can contain significantly more collagen than typical muscle meat. This is a prime example of a nutrient-dense, connective tissue-rich part of the animal, demonstrating that the toughest cuts of beef are the ones that have the most collagen.

Quick Summary

The beef cuts richest in collagen come from the most-used muscles and connective tissues, such as oxtail, shank, and chuck, which are best prepared using slow, moist heat methods to break down the collagen into flavorful gelatin.

Key Points

Toughest cuts are richest: The cuts of beef with the most collagen come from the heavily exercised parts of the animal, including the legs, neck, and tail.
Slow cooking is essential: Collagen breaks down into gelatin when cooked slowly with moisture, a process that tenderizes the meat and enriches the flavor of stews and broths.
Top cuts for collagen: The highest collagen cuts include beef tendon, oxtail, shank, and cheeks, while chuck and brisket also offer significant amounts.
Bone broth is a powerhouse: Simmering beef bones and knuckles for an extended time is one of the most effective ways to extract collagen and create a nutrient-rich broth.
Benefits go beyond flavor: Consuming collagen from these sources can support joint health, promote skin elasticity, and contribute to a healthy gut.
Affordable and versatile: High-collagen beef cuts are often inexpensive and can be used in a variety of delicious, slow-cooked recipes, from savory stews to tender braises.

Understanding Collagen in Beef

Collagen is a crucial protein found in the connective tissues of animals, including tendons, ligaments, and cartilage. When it comes to beef, the amount of collagen varies dramatically depending on the cut. Tougher cuts, which come from the well-exercised parts of the animal, contain a much higher concentration of connective tissue and, therefore, more collagen. When cooked low and slow with moisture, this collagen breaks down into gelatin, which gives dishes a rich, unctuous mouthfeel and incredible depth of flavor. This process is the secret behind a perfect pot roast or a soul-warming beef stew.

The Most Collagen-Rich Cuts of Beef

While some sources of beef collagen, like supplements, are highly processed, the most bioavailable and nutrient-dense options come from whole food sources. These are the cuts to seek out for maximum collagen benefits.

Beef Tendon: A study published in the J Agric Food Chem highlighted beef tendon as being exceptionally high in collagen, with one serving having as much as 13.3 grams. Tendons are essentially pure connective tissue, making them a powerhouse of collagen that becomes tender and almost jelly-like when cooked for an extended period.
Oxtail: As the tail of the animal, oxtail is loaded with connective tissue, bone marrow, and collagen. Its high collagen content makes it an ideal cut for slow-braising and stewing, producing an incredibly rich and gelatinous broth.
Beef Shank: The shank, or leg portion of the cow, is a heavily worked muscle full of sinewy connective tissue and bone. The cross-cut shank is perfect for creating robust soups and stews, as the marrow and collagen slowly dissolve into the cooking liquid.
Beef Cheeks: The cheek muscles are constantly in use and, as a result, are extremely dense and rich in collagen. When braised for hours, beef cheeks transform from a tough cut into a melt-in-your-mouth delicacy with deep, beefy flavor.
Chuck Roast: Sourced from the shoulder area, the chuck is a well-known, high-collagen cut. Its moderate fat content and dense network of connective tissue make it a classic choice for pot roasts and stews, tenderizing beautifully with slow cooking.
Brisket: Hailing from the chest area, brisket is another tough cut with significant collagen content. While it requires patience and a low-and-slow cooking method like smoking or braising, the payoff is incredibly tender, flavorful meat.
Beef Knuckles and Bones: For making the most concentrated source of all—bone broth—beef knuckles, marrow bones, and other joint-heavy bones are the prime choice. Simmering these bones for an extended period extracts the collagen and minerals, creating a gelatin-rich liquid.

The Science of Cooking Collagen-Rich Cuts

Cooking is the key to unlocking the collagen in tough cuts. The long, moist-heat methods, such as braising, stewing, or simmering, break down the tough collagen fibers. When collagen is heated to temperatures above 160°F (71°C) for several hours, it converts into gelatin. This conversion is not only what makes the meat tender but also thickens sauces and adds richness to dishes. Cooking too quickly, like grilling a steak, would leave the collagen intact, resulting in a tough and chewy texture.

Benefits of Cooking with Collagen-Rich Cuts

There are numerous benefits to incorporating these inexpensive yet flavorful cuts into your diet:

Improved Flavor and Texture: The gelatin produced during cooking adds a rich, savory flavor and a velvety texture to sauces and broths.
Joint and Skin Health: The hydrolyzed collagen peptides in foods like bone broth are easily absorbed and can help support joint health, skin elasticity, and hydration.
High in Nutrients: In addition to collagen, these cuts and bones provide essential minerals like calcium, phosphorus, and magnesium, particularly when simmered into broth.
Cost-Effective: Generally, the toughest cuts are also the most affordable, making them a budget-friendly option for nutrient-dense meals.

Comparison of High-Collagen Beef Cuts


Cut	Source Location	Ideal Cooking Method	Collagen Level (Relative)	Best For	Flavor Profile
Beef Tendon	Connective Tissue	Braising, Simmering	Very High	Asian Dishes, Soups	Chewy, Absorbs Flavor
Oxtail	Tail	Braising, Stewing	Very High	Soups, Rich Stews	Rich, Deeply Beefy
Shank	Leg	Stewing, Braising	High	Soups, Stews, Broth	Robust, Savory
Beef Cheeks	Face Muscle	Braising, Slow Cooking	High	Braises, Pulled Beef	Rich, Meltingly Tender
Chuck Roast	Shoulder	Pot Roast, Braising	High	Pot Roast, Stews	Classic Pot Roast Flavor
Brisket	Chest	Braising, Smoking	High	BBQ, Corned Beef	Smoky, Rich
Bones/Knuckles	Joints/Skeletal	Bone Broth, Stock	Very High	Broth, Base for Soups	Neutral, Rich Broth

Conclusion

While a tender filet mignon is a coveted cut, it is the tough, lesser-known cuts of beef that have the most collagen. These protein-rich cuts, such as tendon, oxtail, shank, and chuck, are packed with connective tissue that, when cooked low and slow, transforms into luscious gelatin. This process not only tenderizes the meat but also enriches dishes with a deeply satisfying flavor and texture. For maximum collagen extraction, look to cuts from the heavily-used parts of the cow or the bones themselves to make a nutrient-dense bone broth. By embracing these cuts, home cooks can unlock a world of flavor and nutritional benefits in their kitchen. For more information on the types of collagen in beef and their effects, see this publication: Bovine Collagen: Benefits, Forms, and Uses.

Frequently Asked Questions

Tougher cuts of beef, such as shank and oxtail, come from muscles that are used most frequently, like the legs. This high usage means the muscles require more supportive connective tissue, which is primarily made of collagen.

Using slow, moist cooking methods like braising or stewing over several hours breaks down the collagen fibers into gelatin. This process tenderizes the meat and adds a rich, velvety texture to the liquid.

Making beef bone broth is one of the most concentrated ways to get collagen. Simmering bones, knuckles, and connective tissue for 12-48 hours extracts the maximum amount of gelatin, yielding a potent, nutrient-dense liquid.

These cuts are not suitable for quick, high-heat cooking. Since collagen does not have time to break down, the meat will remain tough and chewy. They are best reserved for slow-cooking methods.

Beef collagen is primarily types I and III, which are beneficial for skin and bone health. Chicken and fish collagen have different compositions, with chicken being rich in type II (good for joints) and marine collagen being primarily type I.

Cuts like chuck roast and shank tend to be among the most affordable options that are rich in collagen, making them a cost-effective choice for delicious, slow-cooked meals.

The most telling sign is when the meat becomes exceptionally tender and falls apart easily with a fork. You can also tell by the cooking liquid, which becomes rich and thick, and may form a gel once chilled.