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 orientation is older and the fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.

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.

5, sandwich meat is located in the upper part of the front leg, old and strong, strong water absorption, suitable for stuffing, meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup.

6, the front row of meat is also called brain-dead meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.

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