The tenderloin: It is a strip of lean meat below the spine that is connected to the large ribs. There is no tendon in the meat, which is the most tender part of pork. It has more water content, low fat content and fine muscle fiber, which makes it suitable for deep-frying, stir-frying, stir-frying, popping and other cooking methods.

Hip Tip Meat: Located on top of the buttocks, it is all lean and tender, and can be used as a substitute for tenderloin when cooking.

Sitting Hip: Located on top of the hind leg, below the butt tip. All lean meat, but the meat is older, longer fiber, usually more in the do white cuts or back to the meat used.

Five-flake meat: for the meat of the elbow bone in the rib area, it is a layer of fat meat, a layer of lean meat sandwiched together, suitable for braising, white stew and making steamed meat.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half lean, meat old tendons, absorb water ability is stronger, suitable for stuffing and meatballs. In this part there is a row of ribs, called small ribs, suitable for sweet and sour pork or boiled soup.

Front Ribs: also called upper brain meat, is a piece of meat on the back near the neck, lean meat with fat, tender meat, suitable for making rice noodle meat and stewed meat.

Milk breast meat: in the abdomen below the ribs, connective tissue, are bubble-shaped, poor meat quality, generally do bacon or refined lard, but also can be burned, stewed or used to make crispy meat.

Bullet meat: located on the hind legs, are lean meat, tender, less tendon, short muscle fiber, suitable for frying, stir-frying, deep-frying and so on.

The hoof: located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, braised and stewed can be.

Neck meat: also known as blood neck, groove head meat, in the front of the front leg of the front and the head of the pig connected to the part of the knife is slaughtered when the mouth of the pig, more blood, red meat, fat and thin, meat quality is poor, generally used to do stuffing and barbecued pork

The pig body has a lot of parts of the body, each part of the meat of the meat fat, thin, old, young, tender and taste is not the same, nutrients, food methods are also not the same. When you buy pork, you need to buy it according to your cooking needs.

Pig body parts and names are not exactly the same, generally can be divided as follows:

The tenderloin: meat in the gluten-free, when the most tender parts of pork, can be sliced, shredded, diced. It is suitable for slipping, frying and popping.

Sitting hip meat: all lean meat, but older, solid texture, long fiber, can do white cuts, back to the meat.

Hip Tip Meat: tender meat, mostly lean meat, can be stir-fried, stewed or made into soy sauce.

Five-flower meat: it is the meat of the ribbed part with the ribs removed, fat and lean, five-flower three layers, suitable for braising and white stew.

Milk breast meat: also known as the next five flowers, connective tissue, more often bubble-shaped fat, meat quality is poor, not easy to cook, can be refined oil.

Sandwich meat: old quality with tendons, strong water absorption, suitable for chopping, making meatballs.

Front-row meat: lean with fat, more tender meat, to do burning, stewing, rice flour meat.

Bo meat: commonly known as blood Bo, groove head meat, this piece of meat fat and thin, meat old quality, eat up the crunchy, can only be refined oil or make fillings.