Plum head meat is actually boneless pig shoulder meat, which is located under the pig neck bone. Plum head meat is the most tender piece of pork, and the lean meat is mixed with some patterns of fat meat. It is most suitable for frying, frying, roasting, stewing, frying, steaming and scalding. It tastes tender but not greasy.

Because plum head meat is meat connected with bones, it feels tender when fried, and the whole plum head meat is also suitable for making pork chops. Fresher plum meat should have chicken luster, uniform color, white fat pattern and delicate and elastic section.

Meat from different parts of pigs:

First, plum blossom meat

Also known as scapular meat, it is named because the meat is mixed with white ribs and a little fat, showing plum-blossom pattern. It is recognized as the best piece of meat on pigs, and each pig weighs only 5 or 6 kilograms. If you don't want to spend so much money on steak, you can choose to buy a piece of plum blossom meat, which is delicious, rich in oil flowers, tender and fragrant, and often unfamiliar, and tastes close to steak.

Second, tenderloin

Pork tenderloin, also known as shoulder pole meat, is equivalent to beef ribs and beef tenderloin, and is lean meat connected with big ribs under the spine. Pork tenderloin can be cut, chopped, fried and fried. There is no tendon in the meat, which is the most tender meat in pork and can be sliced. It is also one of the best-selling goods in the butcher shop, and it will be sold out if you go late!

Third, the tip of the ass

Buttock tip meat is located above the buttocks, and the meat is fresh and tender, which can be used to replace tenderloin. Hip-tip meat is divided into front hip-tip meat and rear hip-tip meat. The front buttock tip is slightly upward near the pig's front leg, and the meat quality will be slightly tender. The rear hip tip, that is, the rear hip and legs are slightly upward, the meat will be slightly hard and the fiber will be slightly thicker.

Fourth, the front row of meat

Also known as the upper brain meat, it is located in the upper part of the front leg. Its meat is old, muscular and easy to absorb water, and it is suitable for making dumplings. Compared with hind leg meat, the fat content of front row meat is higher.

Five, pork belly

Also called three-layer meat, it is named after several layers of fat meat and lean meat. It is located in the abdomen of pigs, and it is also the part with the highest fat content in pigs. Pork belly is heated in a pot, the fat inside is easy to melt, and the lean meat is tender, which is suitable for cooking various dishes. Including frying, stewing, braising, braised pork and cooked meat, it is also the raw material of the famous Dongpo meat.