The differences between small tenderloin and large tenderloin: different positions, different tastes, different meat qualities, etc.

1. Different positions

The tenderloin is generally located near the pig spine and connected to a large rib. The tenderloin that is close to the ribs and connected to the ribs is called a small tenderloin. The large tenderloin can be called the tenderloin, which is located above the small tenderloin.

2. The taste is different

The tenderloin is relatively chewy, but the taste is older and not tender enough. Generally speaking, it is more suitable for stewing cook. The small tenderloin is more tender and juicy, but not as chewy as the large tenderloin, and is more suitable for stir-frying or deep-frying.

3. Different meat quality

Due to the different locations, the meat quality of large and small tenderloins is also different. Generally speaking, there is a layer of fascia wrapping the large tenderloin, and the meat quality is different. It will be tighter. The tenderloin is not wrapped by fascia, and the meat is more tender. Generally speaking, it is the most tender piece of meat on the pig, and it is pure lean meat with very little fat content.

How to select tenderloin

1. Look at the meat color

In fact, the tenderloin should be selected, which requires a ruddy color and transparent meat. Dark means stale. Eating stale food will also affect your health, so you still need to have some purchasing skills!

2. Feel the texture of the meat

Generally, the texture is tight and elastic, and it can quickly recover after being pressed with your hands, which means it is fresh tenderloin; and if it feels deflated when pressed, it means it has been placed The tenderloin that has been aged for a long time is not fresh.

3. Smell

Fresh tenderloin has a special pork flavor, while stale tenderloin will still smell some unpleasant smell as long as you smell it carefully. There was a dull smell of stale meat.