What is the tip of the back buttock?
Pork is one of the important animal foods on people's table at present. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so the meat tastes delicious after cooking. The hip tip is close to the sitting hip, reddish and tender. Suitable for diced meat, sliced meat, shredded meat and sliced meat.
Is the front hip tip better or the back hip tip better?
The front buttock tip is slightly upward near the pig's front leg, and the meat quality will be slightly tender.
At the tip of the hip, that is, the part where the hip and hind legs are slightly upward, the meat will be slightly harder and the fiber will be slightly thicker.
It should be that the meat before the pig and after the sheep is delicious. Lean meat at the tip of the back buttock is concentrated, also called Yuanbao meat. After the front legs are deboned, there is relatively little lean meat, so most people like to buy hind leg meat, which is expensive in the market.
As a housewife, sometimes she buys more meat and naturally knows the types of pork. It depends on how to eat and what kind of meat to buy is decided according to how to eat.
1) stir-fry and eat; Most people buy front-slot meat. This part of the meat is tender, and some fat is distributed between the lean meat, which is delicious. However, some people buy rump or pork belly to see what to do.
2) Steaming water for children, generally buying tenderloin, commonly known as plum meat, is actually the most tender part of tenderloin.
3) Braised pork, pork belly should be the best choice, but I remember when I was a child, my mother always used her hind legs to cook braised pork, which was very delicious and fat and thin. I've cooked pork belly, but I always feel too tired. The rear buttock meat is divided into front buttock and rear buttock. The front buttock is slightly in front of the rear leg, and the meat is slightly tender compared with the rear buttock. The rear buttock is slightly harder at the rear leg.
4) Tendon meat, that is, the meat at the root of pig's leg, is rope-shaped and covered with fascia. Suitable for making soup. It's delicious. It takes a little longer because of the tendon. The above may not be detailed enough, but I personally said that my experience is limited. In short, if you buy more, you can tell clearly.
How to choose the rear buttock tip?
1. The meat is compact, elastic and thin. Fat and tender, white and shiny. Lean meat is reddish, shiny and not sticky;
2. Dead pork. The appearance is dark red, and the capillaries between muscles have purple congestion. Don't buy it;
3. Rice and pork. There is cysticercus in the meat, which is the larva of the caterpillar. Its most striking feature is that there are oval, milky white and translucent blisters in lean meat, with different sizes. From the outside, it looks like rice grains in meat. Don't buy them.