cow backstrap

I can't understand your question too well. But the pieces hanging on the string seems to consist of tendon with some fat attached and some flakes of meat.

The meat and fat has to go. Lucky cat! :D

thanks!

i did scrape all the fat and 98% of the meat off these, then wash them vigorously, before hanging them.

I talked to an organic butcher shop today, and next week i will go in to buy a handful of achilles tendon from free range cattle. Looking forward to it!

Gotta love the wife: we live in a basement suite, and the furnace closet is in the kitchen!

this part sinew can not make good sinew strings ,it like rubber and very easy break when hit it

We boys were on a road trip in Korea and a local guide took us to a restaurant and ordered soup made only of these. He was trying to show us that we could not enjoy ourselves out in the countryside by ourselves.

The soup was delicious and we ate heartily.

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thanks Jiao, i was planning on using it for bow backing, not string making.

i've eaten soup with this in it, too. It's good.

This is not backstrap, is neck sinew, you cannot use it for bows.

are you sure? the butcher says its backstrap

Giny was right Radius ! This "backstraps" is good only for dog eating ... or cooking soup :lol:
All of us in composites bowmaking start have same experiences vith this exemplar of bad sinew :oops:
This is only one tipe of sinew in cows body who have extremly another characteristic than all others. Its not from cows back but from neck to back orientation .
Evan like source for glue cooking i dont recomended !

not even for glue?


here's hoping the achilles tendon i ordered from the organic butcher doesn't come from the neck too.

so...wha is wrong with it? too stretchy?

Radius please , search litlle in Atarn . Her are all what you want vith pics.
Show your butcher this pic- he must understand what part of sinew you need:

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That does not look exactly like neck tendon. Neck tendon is narrower and shows no fibers in it. It becomes like glass when dried. THiese pieces look like backstrap but I must admit that it seems to be somehow crude and the narrrow part seems to be a transition. I think the flat parts are usable sinew. You should ask the butcher if he can cut the flatter part longer (unfortunately normally they refuse to do do ;-).

Achilles tendons are from the leg. They are usable but it?s difficult to divide the fibers. Try to get the narrower, longer sinews from the leg (without the Y-part).

Dusan, funny picture. What does it mean?

JJ wrote:

Try to get the narrower, longer sinews from the leg (without the Y-part).

Why not take the y-part?

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Here are some achilles tendons i got friday. They were fresh from the slaughterhouse, still covered in fat, membrane, goop. I cleaned and separated the inner tendon from the sheath, hung them, and in 2 days they have turned this transparent amber, whereas the "backstrap" i got from the other butcher looks basically the same as in the above pictures, only dryer since 6 days have passed since then.

The organic butcher can get me a regular supply of these. So easy to find. I can't believe i ever order sinew off the internet. Yes it's true.

I hope that these work well for you. Note that the Chinese only use sinew from working animals (干活儿牛), not for fatstock (肉牛).

the "backstrap" was garbage. it dried, i pounded, it broke into bits.

interesting, Stephen, that the chinese characters for "fatstock" are just the same as the characters for beef (niu rou) in reverse.