A resilient connective tissue located within bovine anatomy, it attaches muscle to bone. It is primarily composed of collagen fibers, which provide strength and flexibility. Its structure contributes significantly to the animal’s mobility and overall skeletal integrity.
This protein-rich component holds culinary and nutritional value. When cooked for extended periods, the collagen breaks down, resulting in a gelatinous texture. This process renders it palatable and digestible, offering a source of collagen peptides and amino acids. Historically, cultures around the world have utilized this ingredient in various cuisines for its unique texture and potential health benefits.
