It is the most tender meat in pork. It can be sliced, shredded, diced, fried, fried and fried. The meat here is the best. It is said that this piece of meat on each pig is only five or six kilograms, about 20 centimeters long, 90% of the cross section is lean meat, and several thin fat wires are criss-crossed, so it tastes particularly tender and fragrant, and it is not greasy at all. Its meat is delicious and can't be cooked for a long time.
Pork classification:
1. tenderloin is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.
2. The buttocks are located above the buttocks. They are all lean meat and the meat is fresh and tender. Generally, it can replace the tenderloin and is mostly used for frying, frying and frying.
3. Sitting on the buttocks is located above the hind legs and below the buttocks. They are all lean meat, but they are older and have longer fibers. Generally, it is mostly used as white-cut meat or cooked pork.
Pork belly is the meat of elbow bone in the rib area, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braised pork, white stew and steamed meat.
5. The sandwich meat is located in the upper part of the front leg, which is old and strong in water absorption. Suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup.
6. The meat in the front row is also called brain meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.
7. The breast meat is in the abdomen below the ribs. There are many connective tissues, all of which are bubble-shaped and have poor meat quality. They are used for cooking oil.
8. Marble meat is located in the hind legs. It is all lean meat and very tender. It can be sliced and diced instead of tenderloin.