The meat on the pig's ass is the most compact and tender, which can be compared with tenderloin. The meat quality of different parts of meat is different, which can be generally divided into four grades. Super grade: tenderloin; The first level: tenderloin and hind leg meat; The second level: front leg meat, pork belly; The third level: blood neck meat, breast milk meat, front elbow and back elbow. Different meat quality, cooking has different ways to eat. When eating pork, the meat in different positions tastes different. Whether the meat on the pig's ass tastes good depends on whether the cooking method is correct. Pork tenderloin is the most tender, and the meat behind the buttocks is relatively old. Stir-fry and buy hips; Stew meat and buy pork belly; Fried lean meat is best made into a ridge. For jiaozi and steamed stuffed bun, you should buy the tip of the hip. The meat on the pig's ass is divided into three parts. 1. The buttock tip is located at the upper part of the buttock, which is all lean meat. The meat is tender and can replace the tenderloin. Suitable for cooking, stir-frying, frying, frying, etc. 2. Sitting on the hip: a rectangular piece of meat near the inner layer above the hip. The meat is older and the thread is longer. It is usually used in cooking, sauces, frying and so on. 3. Exterior: the famous hind leg meat. There is also a kind of meat on pigs that is particularly delicious. It is not the tenderloin that people often say, but the crescent bone. Crescent bone is a piece of meat at the top of pig's front leg. In fact, it is not meat either. This is a kind of brittle bone with a thin layer of meat on the surface, which tastes crispy and delicious. Why is it called crescent bone? Because it is shaped like a crescent tooth. This kind of brittle bone contains a lot of collagen and calcium, and its nutritional value is extremely high. Besides, it is very small and delicious. After eating, it has a feeling of endless aftertaste. Therefore, many meat distributors usually use it to attract customers.