The plum blossom meat on each pig is about 5-6 kg, about 20 cm long, with 90% lean meat in cross section, and several thin fat filaments are criss-crossed. Compared with tenderloin, plum blossom meat is tender and cheap. 90% of the cross-section is lean meat, and there are several thin fat filaments interlaced, which makes it particularly tender and fragrant.
Pork, also called dolphin meat, is the meat of pigs. The antibiotic content in pork is five times that of beef, and the antibiotic content in poultry meat is second only to pork. Pork, as one of the important animal foods on the table, contains more intramuscular fat because of its fine fiber and less connective tissue and muscle tissue.
The difference between plum blossom meat and pork belly;
1, different parts.
Plum blossom meat is the pig's upper shoulder, while pork belly is located in the pig's abdomen, that is, from the lower back of the pig to the abdomen.
2. The meat quality is different.
Plum blossom meat is a part of scapular meat, which exercises more than pigs and has a high proportion of lean meat. Pork belly is located in the abdomen, where pigs consume little exercise and the proportion of lean meat is low.
3. Different uses.
Plum meat is often used to make braised pork and barbecued pork, and can also be stewed. Sliced meat can be used as raw materials for barbecue and hot pot, while pork belly is relatively high in oil content, suitable for cooking dishes that need stewing, and the meat quality is not easy to dry thoroughly, suitable for Dongpo pork and plum braised pork.