In the slaughtering and processing industry, the whole pig, cattle, sheep, etc. are sawn in half longitudinally along the midline of the spine, which is called dichotomy. The dichotomy is cut horizontally from 6-7 ribs to become a tetrad. On the basis of quadripartite, transverse incision was made at the interval between the terminal lumbar vertebra and the immortal vertebra, and incision was made along the outer edge of hip joint and quadriceps femoris, so that each half carcass has three large pieces, and six pieces are called sextuples.

In fact, sextile refers to the number of shares that a whole pig is divided into, and it is divided into several pieces.

First, sextile pork is actually very common in our daily life.

Going to the supermarket to buy pork is generally divided into front breast meat, rear hip meat and pork belly, which is actually the segmentation method of sextile pork. A pig has about two fans, each fan is divided into three pieces, and one * * * is six pieces. These six pieces belong to different parts of the pig, and the final name is also different. Moreover, the taste of these six pieces of pork is different. The front breast meat is generally lean and has many fascia, while the rear hip meat is just a layer of fat with a large piece of lean meat on it, while the pork belly in the middle is a good material for stew.

Hexagonal pork generally refers to the ribs, which is what we often call pork belly. Pork is divided into six pieces, and then not every piece of pork is of the best quality. Among these six pieces, pork belly between pork ribs and spine is now the most popular and the price is the highest.

Second, the process of pork slaughter

In fact, the steps of pig slaughtering process are quite complicated. First, healthy pigs should be rested and fasted, then showered, and then stunned, hung and bled. The next step is to enter the slaughter. After bloodletting, it should be cleaned, then the hair should be removed, and then the head and tail should be circled and the anus carved. The next step is to gut and take out the internal organs in turn, and then it is time to divide the pork.

First, the pig is divided into two halves, then the head is removed, the suet is cut off, the kidneys are removed, and four pig's trotters are cut off. Finally, the pig is stamped with a qualified seal and put into storage for cooling and acid discharge.

At this point, in fact, the pig is only a dichotomy. After the acid is discharged, the pork will be cut into quads or sextuples as needed, and that is the step that can be sold.

In fact, not only pork sextuples, but also other meats, such as beef and mutton, can be divided in this way, but because of the size, the number of copies that may be divided will be different. In most cases, these meats can be divided into quads and sextuples, and the segmentation method is based on the specific position of spine and ribs.

I remember that there was a lesson "Knowing Cows by Skillful Skills" in the previous textbook. This text was about a skilled cow-killing cook who broke down a cow with three times, five times and two times, and he used the connection characteristics between cow bones.