How much is the back seat of the pig?
The back seat of a pig weighs about 20-25 pounds. The back seat of a pig refers to the part where the hind leg of the pig is connected with the body, commonly known as the hoof elbow. There is a lot of meat here, the meat is fat but not greasy, and the pigskin is thin. Usually suitable for long-term stewing with skin, or cutting, marinating, stewing, etc.
Illustration of pork part name
According to the origin, pork can be roughly divided into 10 species. The fat content and taste of different parts of pork vary greatly, which is suitable for different cooking methods.
Miniature pigs have the lowest muscle calories.
Different parts of meat have different calories! Experts point out that small muscles have the lowest calories in all parts of pigs, with only 90 calories per100g. At the same time, experts also announced three secrets of eating pork: picking parts, degreasing and frying less.
In all parts, Xiaoli's muscle has the lowest calorie, only 90 calories per100g.
Leg meat and front leg meat have only 1 14 and 1 15 calories per100g, respectively.
Small muscle: it is a piece of lean meat under the spine, which is connected with the big ribs. There is no muscle in the meat, which is the most tender part of pork. High water content, low fat content and fine muscle fiber, suitable for cooking.
Hip tip meat: located in the upper part of the hip, all lean meat, fresh and tender, can be used to replace tenderloin when cooking.
Hip-sitting: Located above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Generally speaking, it is used to make white meat or cooked pork.
Pork belly: the meat of the elbow bone in the rib is sandwiched between a layer of fat meat and a layer of lean meat. Suitable for stewing, stewing and steaming meat.
Leg: Also known as sandwich meat, it is located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption. It is suitable for stuffing and meatballs. Here is a row of ribs, called small ribs, which are suitable for making sweet and sour ribs or soup.
Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat mixed with fat meat is tender and suitable for rice noodles and stews.
Chest meat: There are many abdominal connective tissues below the ribs, all of which are bubble-shaped and have poor meat quality. Generally made into bacon or lard, it can also be burned, stewed or crispy.
Marble meat: located in the hind legs, all lean meat, tender meat, less tendons and short muscle fibers. Suitable for frying, frying and frying.
Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and can be braised or stewed.
Neck meat: also known as blood neck meat and ditch head meat, it is located in front of the front leg and connected with the pig head. It's the blade part when killing pigs. Often stained with blood, red in color, fat and thin, with poor meat quality. Usually used for stuffing and barbecued pork.
Rough meat, high vitamin B 1 content and high nutritional value. Can be cut into minced meat, thin slices, cut corners, and made into meatballs, curry or braised pork.
Cross the ridge, the outer ridge
The fat content is moderate and the pork flavor is excellent. Can be used for frying pork chops or chunks, and also suitable for all kinds of pork dishes.
fillet
Soft meat, with more vitamin B 1 and less fat, is the favorite of the elderly or dieters.
Cross the ridge, the outer ridge
The prime pork next to tenderloin is very fragrant and can be cut into large pieces, which is most suitable for fried pork chops.
Pork belly belongs to the three layers of meat of Taiwan Province people.
Meat is rich in stearin and less in protein, so it is suitable for stewing or marinating, or slicing to make pork soup.
The inside of the leg
The meat is soft, and