Front elbow is superior to back elbow, front elbow is bigger than back elbow, more lean meat, less fat, less connective tissue, and the skin is thin, it is not greasy to eat at all. The bone is less than the back elbow, the portion of bone in the weight of the elbow is relatively small, the price of the front elbow is also higher than the back elbow.

The skin of the front elbow is thick, sinewy, gelatinous, lean meat, often cooked with the skin, fat but not greasy. Suitable for burning, steak, sauce, stew, marinade, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow, after the elbow because of connective tissue more than the elbow content, skin old and tough, the quality of the former elbow is poor. Its cooking method, and the use of basic with the former elbow.

Expanded Information

The front elbow of the pig has no way to use a knife to cut directly along the joints, can only cut the bone from the center, so the bone cross-section is not smooth; the back elbow of the pig can be cut directly along the joints with a knife, so the bone cross-section is complete and smooth.

The back elbow is very easy to recognize, the back elbow has a through hole for hooks, the front elbow does not have a through hole for hooks. The rear elbow also has a bulge, the front elbow does not. The bone weight of the rear elbow accounts for more of the weight of the rear elbow.