1, with different definitions. Tenderloin refers to the strip tender meat inside the spine of vertebrates such as pigs, cattle and sheep; Lean meat refers to the meat rich in protein in domestic animals such as pigs and cattle.

2. Different parts. Only the meat inside the spine can be called tenderloin; Lean meat is distributed in all parts of animals.

3. Different approaches. Tenderloin is low in fat, boneless and tender, which is very suitable for frying. The most common practice is sweet and sour tenderloin. Lean meat can be widely used, such as frying, frying, boiling and frying. And the price is cheaper than tenderloin. The loin is usually divided into a large loin and a small loin. Pork tenderloin is lean meat with big ribs covered with tendons. Usually, a large row of tenderloin is a boneless tenderloin, suitable for cooking. The tenderloin is a muscle on the inside of the spine, which is rare and tender and suitable for soup.

Matters needing attention in purchasing tenderloin head.

Pork tenderloin is lean meat with big ribs covered with ribs, which is suitable for cooking. The tenderloin is the muscle on the inside of the spine, which is relatively small and tender and suitable for making soup. When buying tenderloin, you should choose tenderloin with rosy color, transparent meat quality, firm texture and elasticity. This tenderloin can recover quickly after being pressed by hand, and it has a special pork flavor.