Pork tenderloin is the middle part of the pork tenderloin, that is, from the shoulder of the pig to the upper part of the hind leg. Although the fat content of this part of the meat is less, the meat quality is still soft and tender.

More specifically, it is the back of the neck in the fourth and fifth ribs of pigs. This part of the meat can be said to be the most tender piece of meat on the pig. The meat has no tendons, and it is fat and thin. It is the most tender meat in pork. It can be sliced, shredded, diced, fried, fried and fried. The meat here is the best!

Other parts of the pig are:

1, forelegs: plum blossom meat, plum blossom tendon (tendon head), sandwich meat, sandwich tendon, cartilage (ligament bone), cervical vertebra meat (forefoot, small tendon) and big bone of forelegs.

2. Abdomen: big muscle, two layers of meat, two layers of oil, medium oil, small muscle (so-called beef tenderloin), three layers of meat (pork belly), big row, small row, spine, keel and liver tendon.

3, the hind leg part: hind leg meat (lean meat), big plate meat, hind feet, hind leg bones, big bones, glasses bones, big tendons, hooves, tail.

4. Viscera: heart, lung, kidney, abdomen, large intestine (the head of large intestine), small intestine and liver muscle.