2, hip tip meat, located above the hip, belongs to lean meat, fresh meat, which can generally replace tenderloin.
3, sitting on the hips, above the hind legs, below the hips are lean meat.
4, pork belly, ribs and elbows, a layer of fat, a layer of lean meat.
5, sandwich meat, located in the upper part of the front leg, old ribs, this part has a row of ribs, called small ribs.
6, the front row of meat, also known as brain meat. A piece of meat on the back near the neck.
7, breast meat, under the abdominal ribs. There are many connective tissues, all of which are vesicular.
8. Marble meat, located on the hind legs, is lean meat.
9, hoof, located in the lower part of the front and rear legs, the rear hoof is better than the front hoof.
10, neck meat, also called blood neck, this meat is fat and thin.
1 1, pig head, suitable for sauce, burning, boiling and salt, mostly used for making cold dishes.
12, crown meat, this part of meat is tender, slightly crisp, thin and fat.
13, eyebrow meat, this is a piece of lean meat weighing about a catty on the shoulder bone of a pig, and its meat quality is similar to that of tenderloin.
14, door meat (also known as shuttle meat, skinless sitting hip meat), fat and thin, tender meat, white color, long muscle fiber.
15, covered meat, a piece of lean meat connecting the weight meat. The meat quality and use are basically the same as the weight meat.
16. Cucumber strips are closely connected with the meat of the cover plate. The meat quality and use are basically the same as the weight meat.
17, tenderloin, a piece of meat connected with heavy meat. .
18, the muscles of the back of the neck (referred to as # 1 meat), the muscles of the back of the neck are cut from the fifth and sixth ribs.
19, the muscle of the front leg (refers to No.2 meat), and the muscle of the front leg is cut between the fifth and sixth ribs.
20, large row of muscles (refers to the third meat), 4-6cm below the spine ribs parallel to cut off the back muscles.
2 1, hind leg muscle (refers to No.4 meat), hind leg muscle cut from the joint of lumbar vertebra and sacrum (one and a half segments of lumbar vertebra are allowed).
Extended data
Pigs are big and muscular. Lean pigs are taller and longer than local pig breeds, with compact whole body structure, smooth and wrinkle-free skin, less subcutaneous fat, muscular, slender body, lighter forequarters, plump hindquarters, longer limbs and stronger strength. The neck, shoulders and chest are wide and round, the trunk is wide and round, and the back is slightly arched.
The abdomen hangs down, and the lower edge of the chest and abdomen is in a straight line. Hips are well developed, long and flat, and the whole hind leg above hock joint is spherical. From front to back, the top view and side view are wedge-shaped with small front and large back.
Baidu encyclopedia-domestic pig
Baidu encyclopedia-pork