First, let’s take a picture of the structure of a pig. Let’s talk through the picture and see how each part of the pig is suitable for cooking. Then we will know which piece of meat is the most delicious./1: Plum Blossom Pork Plum Blossom Pork is the meat located on the shoulder blades of the pig, and

It is called shoulder blade meat. There are some white tendons and some fat inside the meat, which looks like a plum blossom pattern, hence the name. It is recognized as the best-tasting piece of meat on the pig. Each pig only weighs 5 or 6 pounds. The plum blossom meat is of good quality.

It's delicious, rich in oil, and the meat is quite tender and fragrant. It doesn't get stale when cooked often. If you want to buy plum pork, you must go early or make a reservation with the boss in advance.

Plum pork is suitable for making pork chops or barbecued pork.

2: Tenderloin The tenderloin is mainly located on the back of the pig (that is, under the spine) and is connected to the large ribs of the pig.

Tenderloin is a kind of lean meat with less fat and no bones. Because the meat is fresh and tender, it is very delicious and suitable for slicing, steaming, mincing, stir-frying or deep-frying. Therefore, tenderloin is often the most popular in pork stalls.

Three: butt tip meat. The so-called butt tip meat is the meat on the top of the pork butt.

The meat is fresh and tender and can be used as a substitute for tenderloin.

The butt tip meat is divided into front butt tip meat and rear butt tip meat. The front butt tip is the part next to the front leg of the pig and a little upward. The meat will be slightly tender. The rear butt tip is the part of the rear leg of the butt that is a little upward.

It will be slightly harder and the fiber will be slightly thicker.

Four: The front rib meat is located in the upper part of the front leg of the pig, also known as the upper brain meat. This kind of meat has tendons in it. The meat is relatively hard and old, and it absorbs water easily, so it is more suitable for stuffing and making meatballs.

Five: Pork Belly I believe that pork belly is the meat we eat the most. The reason why pork belly is called pork belly is because the fat and lean meat are separated by several layers. It is located in the abdomen of the pig and is also the part with the highest fat content in the pig. Although

Pork belly has a lot of fat, but its fat melts easily, and the lean meat is fresh and tender. It is very delicious whether used for stir-fry, stew or pork belly.

6: Buttock meat is a piece of trapezoidal meat located on the hind leg close to the skin. It is thinner at the front and thicker in the middle. It is also called buttock meat. This meat is all lean meat. The meat is slightly older and has longer muscle fibers. It tastes harder.

Generally used for plain-cut meat or twice-cooked pork.

7: Pinzi meat Pinzi meat is a spherical piece located in front of the hind leg bone. The marble meat is oval in shape and covered with a thin film. It is strong, tender and has a good taste. Whether it is used for soup or stew,

All are excellent choices.

Eight: Front leg meat The "pork hand" often mentioned in life is the front leg meat. Since the pig's hands usually have less activity, the fat content is generally higher, which is twice that of the hind leg meat.

But although pig trotters have more fat, their meat is fat but not greasy. It tastes better when stewed, and the soup is delicious and fragrant. It is also often used in the preparation of braised pork.

Friends in the north like to use the front legs to make meat-filled dumplings or steamed meat buns.

9: Hind leg meat Hind leg meat is what is usually called "pig's feet", also known as hind leg meat. Because pigs have more activity in their legs, hind leg meat contains less fat than front leg meat.

The meat is more elastic, relatively tender, and fat but not greasy. It is suitable for various cooking methods such as frying, boiling, stewing, and roasting. It is delicious no matter how it is cooked. Many ham sausages use hind leg meat.