After turning around, hooves and launching, pigs can be divided into three parts: front trough, waist row and rear autumn.

Specifically, it can be divided into:

1, blood neck: neck meat behind the ear, fat and thin mixed, suitable for mud and velvet, can be used as stuffing, fried meatballs and so on.

2, Haliba: near the upper part of the fan bone, very old, suitable for stewing, stewing and burning.

3, front elbow: on the fan-shaped bone of the front leg, there are many old tendons, which are suitable for sauce, halogen, stew and stew.

4, through the ridge: also known as the outer ridge, one at the back of the ridge, tender and white, suitable for explosion, frying, sliding and frying.

5, waist row: also known as Wuhua, fat and thin, Wuhua three layers. The upper part is hard and the lower part is soft. It can be boiled, stewed and burned.

6, breast milk: also known as squatting milk, in the abdomen, soft and fat, mostly bubble-shaped. It can be made into stuffing, baked or roasted.

7, tenderloin: a piece of meat from the kidney to the water bone, rectangular, thick at one end, thin at the other end, tender. Can explode, can fry, can cook, can slide, can fry.

8, Sancha: between the cheekbones and vertebrae, tender, suitable for explosion, explosion.

9. Fist meat: the meat placed on the ground looks like a fist, and the meat is tender and suitable for frying, frying and cooking.

10, bottom plate: also known as Lao Rouhu, a rectangular piece of meat with buttocks close to the endothelium, old in quality, suitable for sauce, halogen, burning, etc.

1 1. Cucumber meat: it is rectangular in the subcutaneous fat of the bottom plate, like cucumber, tender and suitable for sliding frying.

12, hip tip: in the upper part of the rear fat, such as fan-shaped, tender and smooth, suitable for sliding frying.

13, rear elbow: on the fan-shaped bone of the hind leg, it is old and has many tendons, which is similar to the front elbow. Suitable for sauces, marinades, stews, stews, steams and steaks.

14, front hoof: more tendons and less meat, suitable for sauce and marinate.

15, hind hoof: more tendons and less meat, suitable for sauce and marinate. 16. Upper brain: the anterolateral tenderness of the posterior cervical vertebra should be slipped.

Find the whole skeleton map of the pig

Pig, an ancient omnivorous mammal

Divided into domestic pigs and wild boars, the whole body has 206 bones. It is generally believed that pig is the abbreviation of pig family.

Domestic pig (scientific name: Suscrofa Domestica) is a subspecies of wild boar domesticated by human beings, and its tusks are shorter than those of wild boar, so it is one of human domestic animals. Generally speaking, domestic pig refers to a kind of pig raised by human beings for food. Overview of pigs and omnivorous mammals.

Fat body, short limbs, long nose and mouth, short fat limbs, gentle temperament, strong adaptability and fast reproduction. There are black, white, sauce red or black and white flowers.

It can be mated 5 ~ 12 months after birth, and the pregnancy is about 4 months. The average life expectancy is 20 years.

It is one of five animals. In the zodiac, it is called hai.

There are many allusions and customs about pigs. Human beings have a long history of raising pigs, but it was not widely known to the world until AD16th century. The pigs raised in China are the direct descendants of the earliest domesticated pigs.

Morphological characteristics Pigs have different physical characteristics according to different breeds. But it is usually characterized by big ears, long head, straight nose and narrow waist and back.

Hair is thick and hard, which can be divided into white, pink, black, brown and color according to different varieties. Population distribution Different kinds of pigs have different population distribution, but most pigs live in groups.

Which parts of the pig are 1, 2, 3, 4 and 5 respectively?

Muscles at the back of the neck (called # 1 meat)

The muscles of the front legs (called the second meat)

Large row of muscles (referred to as No.3 meat)

Muscle contraction (referred to as No.4 meat)

Muscles of the neck and back (referred to as 1 meat) refer to the muscles of the neck and back cut from the fifth and sixth ribs; The muscle of the front leg (referred to as the second meat for short) refers to the muscle of the front leg cut from the middle of the fifth and sixth ribs; Musculus Platycladus (referred to as Meat No.3 for short) refers to the muscles at the back of the spine that are cut in parallel at the ribs about 4-6cm below the spine; Contractors (referred to as No.4 meat for short) refer to the hind leg muscles cut from the junction of lumbar vertebrae and sacral vertebrae (one and a half segments of lumbar vertebrae are allowed). 1-4 The muscles of the meat are kept intact, the surface fat is cleaned, and the muscle membrane is not broken. Sensory indicators: bright red or deep red in color, shiny, milky white or pink in fat, with the inherent smell of pork, no peculiar smell, good freezing property, dense meat quality and solid hand feel; The boiled soup is transparent and clear, and the oil is caked on the surface, which has a unique flavor.

Where is the meat on the pig?

After turning around, hooves and launching, pigs can be divided into three parts: front trough, waist row and rear autumn.

Specifically, it can be divided into:

1, blood neck: neck meat behind the ear, fat and thin mixed, suitable for mud and velvet, can be used as stuffing, fried meatballs and so on.

2, Haliba: near the upper part of the fan bone, very old, suitable for stewing, stewing and burning.

3, front elbow: on the fan-shaped bone of the front leg, there are many old tendons, which are suitable for sauce, halogen, stew and stew.

4, through the ridge: also known as the outer ridge, one at the back of the ridge, tender and white, suitable for explosion, frying, sliding and frying.

5, waist row: also known as Wuhua, fat and thin, Wuhua three layers. The upper part is hard and the lower part is soft. It can be boiled, stewed and burned.

6, breast milk: also known as squatting milk, in the abdomen, soft and fat, mostly bubble-shaped. It can be made into stuffing, baked or roasted.

7, tenderloin: a piece of meat from the kidney to the water bone, rectangular, thick at one end, thin at the other end, tender. Can explode, can fry, can cook, can slide, can fry.

8, Sancha: between the cheekbones and vertebrae, tender, suitable for explosion, explosion.

9. Fist meat: the meat placed on the ground looks like a fist, and the meat is tender and suitable for frying, frying and cooking.

10, bottom plate: also known as Lao Rouhu, a rectangular piece of meat with buttocks close to the endothelium, old in quality, suitable for sauce, halogen, burning, etc.

1 1. Cucumber meat: it is rectangular in the subcutaneous fat of the bottom plate, like cucumber, tender and suitable for sliding frying.

12, hip tip: in the upper part of the rear fat, such as fan-shaped, tender and smooth, suitable for sliding frying.

13, rear elbow: on the fan-shaped bone of the hind leg, it is old and has many tendons, which is similar to the front elbow. Suitable for sauces, marinades, stews, stews, steams and steaks.

14, front hoof: more tendons and less meat, suitable for sauce and marinate.

15, hind hoof: more tendons and less meat, suitable for sauce and marinate. 16. Upper brain: the anterolateral tenderness of the posterior cervical vertebra should be slipped.