Plum blossom meat is the meat located on the shoulder blades of pigs, also known as shoulder blade meat. There are some white ribs and some fat in the meat in the form of plum blossom pattern, so it is named as the best piece of meat in pigs. Each pig weighs only 5,6 kg. Plum blossom meat is delicious, rich in oil flowers, tender and fragrant, and often cooked. If you want to buy plum blossom meat, you must go early or book it with your boss in advance. Plum blossom meat is suitable for pork chops or barbecued pork.

Two: tenderloin

The tenderloin is mainly located on the back of the pig (that is, under the spine) and connected with the big ribs of the pig. Tenderloin is a kind of lean meat with less fat and no bones and muscles. Because the meat is tender and delicious, it is suitable for slicing, cooking, chopping, frying and frying, so tenderloin is often popular in pork stalls.

Three: butt tip meat

The so-called butt-tip meat is the meat above the pig's ass. The meat is fresh and tender, which can be used instead of tenderloin. The buttock tip meat is divided into the front buttock tip and the rear buttock tip meat. The front buttock tip is close to the pig's front leg and slightly upward, and the meat will be slightly tender. The rear buttock tip, that is, the rear buttock leg is slightly upward, the meat will be slightly harder and the fiber will be slightly thicker.

Four: front row meat

Located in the upper part of the pig's front leg, it is also called upper brain meat. This kind of meat has tendons inside, and its meat quality is hard and old, so it is easy to absorb water, so it is more suitable for filling the meatballs.

Five: Pork belly

I believe that pork belly is the meat we eat the most. Pork belly is called pork belly because the fat and lean meat are separated by several layers, which is located in the belly of the pig and also the part with the highest fat content. Although pork belly is rich in fat, its fat is easy to melt, and the lean meat is fresh and tender. Whether it is used for cooking, stewing or braised pork, it is very delicious.

Six: Sit on the buttocks.

A trapezoidal piece of meat, which is located on the hind leg and close to the skin, is thin in the front and back and thick in the middle. It is also called sitting plate meat. The meat is all lean, slightly older in meat quality and longer in muscle fiber, and tastes hard. It is generally used for white-cut meat or cooked pork.

Seven: marble meat

Marble meat is located in a spherical shape in front of the bone of the hind leg. Marble meat is oval and covered with a film. It is full of vigor, tender meat and good taste. It is an excellent choice for both soup and stew.

Eight: front leg meat

The "pig's hand" often mentioned in life is the front leg meat. Because the pig's hand is less active in peacetime, the fat content is generally more, which is twice that of the hind leg meat. However, although pig's hand is rich in fat, its meat is fat but not greasy. It tastes better when used for stewing, and the soup tastes fresh and fragrant, and it is also used for the production of braised pork. Friends in the north like to make jiaozi or steamed meat buns with front legs.

Nine: hind leg meat

The hind leg meat is usually called "pig's foot", also known as Houzhong. Because the leg activity of pigs is more, the hind leg meat contains less fat than the front leg meat. The meat is more elastic, tender, and fat but not greasy. It is suitable for all kinds of cooking methods such as frying, boiling, stewing and burning. No matter how it is cooked, it is delicious. Many ham sausages just use hind leg meat.