Two knives of meat are the sitting parts of pigs. The saying of "two-knife meat" is common in Sichuan, Guizhou, Yunnan and other regions, and it is a way of cutting meat derived from its operation method. Generally, it starts from cutting the pig's tail (the first long bone under the skin of the coccyx, that is, the sacrum) until the first knife cuts off the lower tip of the thigh from the tail side from above, and the second knife starts from the homeopathic side, that is, the position of the two knives and the sitting plate.

After the folk butchers slaughtered the live pigs, they began to cut the pork into large pieces for sale. It is customary to cut off the buttock meat connected with the pig's tail first, and then cut off the sitting buttock meat conveniently. Because the sitting buttock meat was cut by the second knife, the people call this piece of pork the second knife meat.

The difference between double-edged pork and streaky pork;

First of all, pork has many names according to its origin. There are pork belly, front legs, back legs, two knives and so on. Pork belly means fat and thin, fat and thin. Both the front leg meat and the back leg meat are pork leg meat, both of which are slightly fat. Two-knife meat is sitting hip meat below the hip tip meat, also called sitting plate meat or front and rear leg meat. This piece of meat is fat and thin, which is very different from layered pork belly.

Two-knife meat is a common name for pigs sitting on their buttocks in Sichuan, Guizhou and Yunnan. The name comes from the fixed habit of folk butchers to kill pigs and cut meat. To put it simply, two knives of meat are not the proportion of fat four and thin six, but lean meat.