Short Deer Tendons 500gm bag
Short (Front Leg) tendons packed in a plastic bag.
$190.00 per 500grams
Deer leg tendon pieces
Deer leg tendon pieces, presented in a box – without bones
$180 per 500 gram box
500gm Deer Tendon boxed
Standard Leg tendons packed in a box. Suitable for a gift
$240.00 per 500grams
Deer Tendons and Sinews
Deer sinew (DS) is derived from limbs of Cervus nippon (Sika deer) or Cervus elaphus (Red deer). DS is one of the best known and highly valued food and medicine. According to Chinese Materia Medica, DS possesses the function of strengthening tendons and bones, nourishing the liver and kidney, benefiting yang, and expelling wind damp, for the treatment of arms and legs weakness, pain of waist and knees, and twitch; consumptive disease, dizziness, and epicophosis; cold intolerance; rheumatism arthritis joints pain, and so on. DS contains rich collagen with a content of ~80%. Collagen constitutes a family of proteins presenting in the extracellular matrices, taking up about 25% to 35% of the whole-body protein content; unfortunately, our body loses collagen at a rate of 1% per year, starting at the age of 25. It is ubiquitous that collagen is responsible for maintaining the structural integrity of vertebrates and many other multicellular organisms, such as skin, tendons, ligaments, and cartilage. The collagen peptides are extensive used as health food in Chinese drugstore. Some researchers reported that collagen peptides supplementation could strengthen skin elasticity, improve the bone density, and alleviate some arthritis symptoms.
According to traditional Chinese medicine, collagen peptide is essential ingredients of Deer Sinew and plays important roles in improving symptoms of the menopausal osteoporosis.
This is an extract from
Preventive Effects of Collagen Peptide from Deer Sinew on Bone Loss in Ovariectomized Rats
He Zhang, Ying Dong, Bin Qi, Li Liu, Guangxin Zhou, Xueyuan Bai, Chunhui Yang, Daqing Zhao, and Yu Zhao
Changchun University of Chinese Medicine, Boshuo Road 1035, Changchun, Jilin 130117, China
Available here
This paper may also be of interest
Differentiation of deer tendons from cattle tendons by a loop-mediated isothermal amplification (LAMP) test and bone remodeling bioassays
Li-Li Jiang, Cheuk-Lun Liu, Yuk-Lau Wong, Chun-Fong Nip, and Pang-Chui Shaw link here
It found that deer tendons exhibited beneficial effects on bone remodelling according to bioassay findings.
Long Deer Tendons 500gm bag
Long (Back Leg) tendons packed in a plastic bag.
$240.00 per 500grams
Mixed Deer Tendons 500gm bag
Mixed long and short leg tendons packed in a plastic bag.
$200 per 500 gram bag.
Bulk deer Tendons
Standard Leg tendons bulk packed in a plastic bag.
$350.00 per kilo (10 kilo minimum order)
Two Ways of Preparing Deer Tendon (鹿筋二法)
“Deer tendon does not soften easily. Slow simmer for several hours until the tendons are soft (you can use a slow cooker or pressure cooker to speed it up). Discard the liquid.
Next, braise the deer tendon in pork broth and then after that braise it in chicken broth. Add autumn sauce, wine, and starch to thicken and reduce the cooking liquid.
The tendon can be served as-is as a white-cooked dish without addition of anything else. They can also be braised together with ham, winter bamboo shoots, and shitake until they take on a reddish hue and then served in a bowl without reduction. To finish the white-cooked dish, sprinkle it with finely ground Szechuan pepper.”
雜牲單::鹿筋二法
鹿筋難爛。須三日前，先捶煮之，絞出臊水數遍，加肉汁湯煨之，再用雞汁湯煨；加秋油、酒，芡收湯；不攙他物，便成白色，用盤盛之。如兼用火腿、冬筍、香蕈同煨，便成紅色，不收湯，以碗盛之。白色者加花椒細末。
From the Suiyuan Shidan, ancient and not-so-ancient Chinese recipes, link here