Special grade: tenderloin;

First grade: through the spine, rear leg;

Second grade: front leg, pork;

Third grade: blood neck, breast meat, front elbow, rear elbow.

There are different ways to eat different types of meat. When you eat pork, the taste of the meat is different in different places. The tenderest part of the pork is the tenderloin, and the buttocks are relatively old. You should buy the front and rear butt tips for stir-frying; buy the pork for stewing; buy the pork for stir-frying; and buy the front butt tip for making dumplings and buns.

Classification

1. Tenderloin is the lean meat below the spine that is connected to the large ribs. There is no tendon in the meat, it is the most tender meat in pork, it can be sliced,

Shredded, diced, fried, stir-fried, stir-fried, popping with the best.

2. **meat is located in the upper part of the buttocks, are lean meat, tender meat, generally instead of the tenderloin, more for frying, stir-fry, stir-fry.

3. Sitting hip meat is located above the hind leg, ** meat below the hip, all lean meat, but to the quality of the older, longer fibers, generally more as white cuts or back to the meat with.

4. Five-flesh meat for the rib part of the elbow bone of the meat, is a layer of fat, a layer of lean meat clamped up, suitable for braised, white stew and steamed meat, etc. with.

5. Sandwich meat is located in the upper front leg, the quality of the old tendons, the ability to absorb moisture is strong, suitable for filling, meatballs. In this part there is a row of ribs, called small ribs, suitable for vinegared pork ribs, or boiled soup.

6. The front meat is also called the upper brain meat. It is a piece of meat on the back near the neck, lean with fat, tender meat, suitable for rice noodles, stewed meat.

7. Milk breast meat in the abdomen below the ribs. Connective tissue, are bubble-shaped, meat quality is poor, more boiled with oil.

8. bullet meat is located in the hind leg leg, are lean meat, meat is more tender, can be sliced, diced, can replace the tenderloin.

9. Trotters are located in the lower part of the front and rear legs, the rear hooves are better than the front hooves, braised and stewed can be.

10. neck meat, also known as blood neck, this piece of meat fat and thin, poor quality meat, generally used for filling.

11. pig's head is suitable for sauce, roasted, boiled, pickled, and more used to make cold dishes, including pig's ear, pig's tongue is a good dish under the wine.

12. phoenix head meat: this part of the meat is tender, slightly crispy, lean and fat. Suitable for making dices, slices, minced meat and so on. It can be used for frying, slipping, or making soup.

13. eyebrow meat: this is a piece of pork scapula above the weight of about a pound of lean meat, meat and tenderloin similar to the darker color, its use and tenderloin the same.

14. door plate meat (also known as shuttle board meat, skinless sitting buttocks): fat and lean, tender meat, white color, long muscle fiber. Its use is the same as the tenderloin.

15. cover plate meat: a piece of lean meat connected to the scale meat. The quality and use of the meat is basically the same as the weighing meat.

16. Cucumber strips: closely linked to the meat of the flap. The meat is basically the same as that of the weights.

17. Waist willow meat: It is a strip of meat that is connected with the weighted meat. Tender meat, heavy water, there are obvious muscle fibers. Suitable for stuffing, dicing, strips, minced meat, meatballs and so on. Suitable for stir-fry, deep-fry, soup, etc.

18. Neck and back muscle (referred to as No. 1 meat) refers to the neck and back part of the muscle chopped off from the fifth and sixth ribs.

19. Front leg muscle (referred to as meat No. 2) refers to the front leg muscle chopped off from the center of the fifth and sixth ribs.

20,The large ribs muscle (referred to as meat No. 3) refers to the muscle of the back of the spine that is chopped off parallel to the ribs about 4-6 cm below the vertebrae.

21,Hind leg muscle (referred to as meat No. 4) refers to the muscle of the hind leg area chopped off from the lumbar vertebrae at the point where it joins the recommender vertebrae (allowed to carry one and a half sections of the lumbar vertebrae).

Meat quality: No. 1-4 split meat muscle remains intact, the surface fat trimming, muscle membrane is not broken. Sensory indicators, color bright red or deep red, glossy, creamy white or pinkish white fat, with the inherent smell of pork, no odor, freezing well, compact meat, a sense of solidity; boiling broth transparent and clarified, fat clusters on the surface, with a distinctive aroma.