2 # meat is pig's front leg meat, which has many tendons and tight meat quality and is suitable for braising in soy sauce.

3 # meat is pork tenderloin, located on both sides of the pork ridge, one on each side.

4 # meat is pig hind leg meat, commonly known as hind buttock tip.

The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.

Extended data:

Classification:

1, tenderloin is the lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.

2, hip tip meat is located in the hip, all lean meat, fresh meat, generally can replace the tenderloin, mostly used for frying, frying, frying.

3. The sitting buttocks are located above the hind legs, and the buttocks are all lean meat, but the meat is older and the fiber is longer. Generally used as white-cut meat or Sichuan-style meat.

4. Pork belly is the meat of elbow bones in the rib area. Is a layer of fat, a layer of lean meat. Suitable for stewing, stewing and steaming pork.

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