Front leg meat: First of all, the weight, the whole front leg muscle (excluding fat and fat), the average weight of pure lean meat is about 2.5 kg, because this kind of meat is composed of dozens of muscles, so there are more fascia, but the front leg meat is tender than the rear leg meat in taste, so it is generally used to wrap jiaozi, wonton stuffing or meatballs. Sometimes front leg meat with skin is also made into braised pork. And there is some plum blossom meat on the front leg meat, so it is a little more expensive than the back leg meat.

Hind leg meat: The average weight of lean meat in the whole hind leg is about 5 kg, which is twice that of lean meat in the front leg. The hind leg meat is mainly composed of six pieces: inner leg meat, outer leg meat, tendon buttock meat, ingot meat, inner tendon and outer tendon, each of which is protected by sarcolemma, with less fascia. The fleshy fiber of hind leg meat is thicker, so it tastes harder. If it is foreign ternary pork (the most common pork, the breeding cycle is short), then the lean meat of hind legs will not bite people, or there will be residue, which is relatively firewood. Suitable for stews, stews, sauces, potherbs, bacon, etc.