Look here and you'll understand: the filet is cut from the middle of the sirloin and can be cut into steaks or grilled. Beef tenderloin is a strip of lean meat inside the spine. The meat is tender and suitable for smooth sautéing, sliding, or soft frying.

The tenderloin: is a strip of lean meat below the spine that is attached to the large ribs. The meat is gluten-free and is the most tender part of pork. It has a high moisture content, low fat content, and fine muscle fibers, making it suitable for deep-frying, stir-frying, stir-frying, and popping cooking methods.

Hip Tip Meat: Located on top of the buttocks, it is all lean and tender, and can be used as a substitute for tenderloin when cooking.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half-fat and half-lean, meat old tendon more, absorb moisture ability is stronger, suitable for stuffing and meatballs. In this part there is a row of ribs, called small ribs, suitable for sweet and sour pork or boiled soup.

Front Ribs: also called upper brain meat, is a piece of meat on the back near the neck, lean meat with fat, tender meat, suitable for making rice noodle meat and stewed meat.

Milk breast meat: in the abdomen below the ribs, connective tissue, are bubble-shaped, poor meat quality, generally do bacon or refined lard, but also can be burned, stewed or used to make crispy meat.

Bullet meat: located on the hind legs, are lean meat, tender, less tendon, short muscle fiber, suitable for frying, stir-frying, deep-frying and so on.

The hoof: located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, braised and stewed can be.

Neck meat: also known as blood neck, groove head meat, in the front of the front leg and the head of the pig connected to the front of the pig, is the slaughter of the pig's incision parts, more dirty blood. The meat is reddish in color, fat and thin, with poor quality, and is usually used for stuffing and barbecued pork.