The tenderloin, the strip of tender meat on the inside of the vertebrae.

The tenderloin is usually categorized as a large tenderloin or a small tenderloin, the large tenderloin being the lean meat attached to the large ribs and covered with tendons on the outside, and the small tenderloin being a strip of muscle on the inside of the vertebrae.

The names of the other parts are as follows:

1. Rump Tip: Located on the top of the buttocks.

2. Sitting buttock meat: located on the top of the hind leg.

3, Panko: is the meat of the elbow bone in the rib area.

4, sandwich meat: located in the upper part of the front leg.

5, the front row of meat: also called the upper brain meat. It is a piece of meat on the back near the neck.

Recognition method:

1, the meat skin is thick and hard, the pores are thick, and the boundary between the skin and the fat is almost indistinguishable, especially in the area of the shoulder blades is the most obvious, and the fat after peeling and boning is thick and hard, almost the same as that of the meat with skin.

2, lean meat color is dark red, muscle fiber rough, grain clear, less water, connective tissue is larger.