Food · Fermented foods
Ushi-suji (Beef Tendon)
牛 副生物 腱 (Ushi-suji)
Also known as: Ushi-suji, Beef tendon, 牛すじ, Sujiniku
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| Category | Food |
|---|---|
| Japanese labeling name | 牛 副生物 腱 ゆで |
| Common Japanese notations | 牛すじ, 牛 腱, スジ肉 |
| Origin | Beef tendon offal |
| Typical functions | Suji-nikomi (tendon stew) — Osaka regional specialty, Oden major ingredient (Kanto and other regional varieties), Collagen functional positioning |
| Regulatory status in Japan | Standard food labeling. Imported origin disclosure. Not a designated allergen. |
Ushi-suji (牛すじ) is beef tendon — Osaka suji-nikomi specialty and oden major ingredient. Collagen functional positioning.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Pre-cooked beef tendon retail (frozen)
What it is
Beef tendon offal.
Typical uses in Japanese products
Suji-nikomi Osaka.
Oden ingredient.
Collagen functional.
For OEM: pre-cooked frozen retail.
Regulatory classification in Japan
Standard food labeling. Imported origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Major Chinese tendon cuisine. |
| Korea | Established Korean trade. |
Example products
Example finished products will be added after verification.
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From the same origin
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References
- MEXT Standard Tables of Food Composition — 牛 副生物 腱 ゆで
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.