First, plum blossom meat
Also known as scapular meat, because the meat is mixed with white ribs and a little fat, it is named after plum blossom pattern, and it is recognized as the best piece of meat on pigs. Each pig weighs only 5 or 6 kilograms. If you don't want to spend so much money on steak, you can choose to buy a piece of plum blossom meat.
Second, tenderloin
Pork tenderloin, also known as shoulder pole meat, is equivalent to beef ribs and beef tenderloin, and is lean meat connected with big ribs under the spine. Pork tenderloin can be cut, chopped, fried and fried. There is no tendon in the meat, which is the most tender meat in pork.
Third, the tip of the ass
Buttock tip meat is located above the buttocks, and the meat is fresh and tender, which can be used to replace tenderloin. Hip-tip meat is divided into front hip-tip meat and rear hip-tip meat. The front buttock tip is slightly upward near the pig's front leg, and the meat quality will be slightly tender. The rear hip tip, that is, the rear hip and legs are slightly upward, the meat will be slightly harder and the fiber will be slightly thicker.
Fourth, the front row of meat
Also known as the upper brain meat, it is located in the upper part of the front leg. Its meat is old, firm and easy to absorb water, and it is suitable for stuffing and rolling balls. Compared with hind leg meat, the fat content of front row meat is higher.
Five, pork belly
Also called three-layer meat, it is named after several layers of fat meat and lean meat. It is located in the abdomen of pigs, and it is also the part with the highest fat content in pigs. Pork belly is heated in a pot, the fat inside is easy to melt, and the lean meat is tender, which is suitable for cooking various dishes. Including frying, stewing, braising, braised pork and cooked meat, it is also the raw material of the famous Dongpo meat.
Sixth, sit on your ass
Sitting on the hip is also called sitting on the board. Sitting on the hip is a trapezoidal piece of meat, clinging to the skin of the hind legs. Thin before and after, thick in the middle. Meat is lean, slightly older, with longer muscle fibers and hard taste. It is usually used for white-cut meat or cooked pork.
Seven, marble meat
Marble meat is also called "fist meat" and "ingot meat". A sphere located in front of the bonzi bone of the hind leg. Oval, covered with film, the meat is tender, but ribbed, and the meat fibers cross vertically and horizontally. Marble meat is suitable for frying, frying and burning, and can also be used for simmering soup.
Eight, front leg meat
The front leg meat is also called pig's hand, because it has less activity and its fat content is twice that of the back leg meat. When used in stewing, it tastes better, the soup is fresh and fragrant, and it is also used to make marinade. Friends in the north like to wrap jiaozi or meat buns with their front legs.
Nine, hind leg meat
The skin bag is tender, also known as late autumn, with less fat and less tendons. There is also a muscle in the middle, which is the favorite part of many people. Because of the large amount of activity, the hind leg meat is more elastic and suitable for frying, boiling, stewing and burning. Many ham sausages just choose hind leg meat.