Plum blossom meat (No.1 meat): refers to the muscles at the back of the neck cut from the fifth and sixth ribs, which are located between the front shoulders and the front legs, so it is named because the cross section is fat and thin and looks like plum blossoms. Plum blossom meat contains fine fat, tastes tender and fragrant, and is not greasy. It is suitable for making barbecued pork, fried pork, barbecue and hot pot slices.
Front leg meat (No.2 meat): refers to the muscles of the front leg cut from the middle of the fifth and sixth ribs, also known as "sandwich meat", which is located at the upper part of the front leg. Semi-fat and semi-thin, the meat is compact and elastic, and it has a strong ability to absorb water. It is suitable for stuffing and meatballs, bacon, cooked ham, canned food and high-quality enema in production.
Tenderloin (No.3 meat): refers to the muscles in the back of the spine that are cut in parallel at the ribs about 4-6cm below the spine, which are divided into large tenderloin and small tenderloin. There is no muscle in the meat, which is the most tender and digestible meat in pork. Frying, frying, boiling and frying are all delicious. It is suitable for making barbecue, barbecued pork and preserved meat in production.
Hind leg meat (No.4 meat): the muscles of the hind leg cut off from the joint between the lumbar vertebrae and the sacrum vertebrae. Located in the upper part of the hind leg, including the tip of the rear buttock. The fleshy fiber of hind leg meat is thick, the taste is firewood, the fat is less, and it has tendons, so it is generally suitable for marinating, boiling and stewing. It is suitable for making all kinds of meat products in production and is the best raw material for processing ham.
Pork belly: it is located under the ribs of pigs and separated from the back and waist, and the breast is cut off. Red meat and fat have distinct layers, and we often call them three layers of meat, which are fat and thin, soft but not rotten, and fat but not greasy. Suitable for braising, stewing or steaming, such as braised pork with plum vegetables, braised pork, Dongpo pork, cooked pork, steamed pork with rice flour, etc. It is suitable for bacon, bacon and bacon in production.
Pig's ankle (elbow): the part between pig's thigh and calf, the upper end is disconnected from elbow joint and the lower end is disconnected from wrist joint, which is divided into front and back, the front elbow is thinner, the skin is thicker, the tendons are more, the gum is heavier and the lean meat is more; The back elbow is thicker and the meat quality is relatively worse than that of the front elbow. Suitable for cooking, stewing and marinating with skin. It is suitable for making sauced meat, braised pork and canned pork.
Pig neck meat (front neck meat, trough head meat): located at the neck of pigs, it contains a large number of lymph nodes, lipomas and thyroid gland. This part has less muscle and more connective tissue and fat, and is generally used as stuffing and enema filler. When eating, you need to clean up the lymph and various glands.