1# meat is the meat from the neck of the pig, commonly known as plum meat.

2# meat is pork front leg meat, more tendons and tendons, the meat is tight, suitable for braising.

3# meat is pork through the spine, located on both sides of the spine, one on each side.

4# meat is pork hind leg meat, commonly known as hind butt tip.

The second fresh meat meat color is darker than fresh meat, lack of luster, fat is grayish white; surface with sticky, slightly rancid moldy smell; soft meat, little elasticity, light pressure after the concave can not be recovered in a timely manner; meat after cutting the surface of the wet, will ooze out of the turbid gravy. Degraded meat is viscous, the surface is dry, the color is gray-brown; the meat is soft and inelastic, finger pressure can not be restored to the concave, leaving obvious traces.

Expanded Information:

Categories:

1. Tenderloin is a strip of lean meat below the spine that is connected to a large pork chop. The meat has no tendon, is the most tender meat in pork, can be sliced, shredded, diced, for frying, stir-frying, stir-frying, popping the best use.

2, hip tip meat is located in the upper part of the buttocks, are lean meat, tender meat, generally can replace the tenderloin, more for deep-fried, stir-fried, fried.

3, sitting hip meat is located above the hind leg, hip tip meat below the hip, all lean meat, but the meat is older, longer fibers, generally more as white cuts or back to the meat with.

4, five-flame meat for the ribbed part of the elbow bone of the meat, is a layer of fat, a layer of lean meat clamped up, suitable for braised, white stew and steamed meat and so on with.

Baidu Encyclopedia-Pork