1. Tenderloin, a strip of lean meat under the backbone connected to the big ribs.

2. Rump meat, located on the top of the buttocks, is lean meat with fresh and tender texture. It can generally replace the tenderloin.

3. The buttock meat is located above the hind legs, and the buttocks below the buttock tip meat are all lean meat.

4. Pork belly is the meat of the elbow bone in the rib area, which is sandwiched between a layer of fat meat and a layer of lean meat.

5. Sandwich meat, located on the upper part of the front legs, is old and sinewy. There is a row of ribs in this part, called short ribs.

6. Front row of meat, also called upper brain meat. A piece of meat on the back near the neck.

7. Breast meat, in the abdomen under the ribs. There is a lot of connective tissue, all in the shape of bubbles.

8. Pinball meat, located on the hind legs, is lean meat.

9. The hooves are located at the lower part of the front and rear legs, and the hind hooves are better than the front hooves.

10. Neck meat, also known as blood neck, is fat or thin.

11. Pig head is suitable for sauce, roasting, boiling and pickling, and is mostly used to make cold dishes.

12. Crested meat, this part of the meat is tender, slightly crispy, thin and medium-fat.

13. Eyebrow meat, this is a piece of lean meat on the pork blade weighing about one kilogram. The meat quality is similar to that of tenderloin.

14. Gate meat (also known as shuttle meat, skinless buttock meat), fat and thin, tender meat, white in color, and long muscle fibers.

15. Cover meat, a piece of lean meat connected to the weight meat. The meat quality and uses are basically the same as weighing meat.

16. Cucumber strips are closely connected with the meat. The meat quality and uses are basically the same as weighing meat.

17. Loin meat, a strip of meat connected with weight meat. .

18. Neck and back muscles (referred to as No. 1 meat), the muscles in the back of the neck cut off from the fifth and sixth ribs.

19. Foreleg muscles (referred to as No. 2 meat), the foreleg muscles cut from between the fifth and sixth ribs.

20. Large row of muscles (referred to as No. 3 meat), the back muscles cut parallel to the ribs about 4-6cm below the spine.

21. Hind leg muscles (referred to as No. 4 meat), the hind leg muscles are cut from the connection between the lumbar vertebrae and the sacral vertebrae (one and a half lumbar vertebrae are allowed).

Extended information

Pigs are large and have plump and strong muscles. Compared with local pig species, lean pigs are taller and longer, with compact body structure, smooth skin without wrinkles, less subcutaneous fat, well-developed muscles, elongated body shape, lighter forequarters, strong and plump hindquarters, and long and powerful limbs. The neck, shoulders and chest are broad and round, the torso is broad and round, and the back is wide and slightly arched.

The abdomen is drooping, with the lower edge of the chest and abdomen in a straight line. The buttocks are particularly well developed, long, wide and flat, and the entire hind legs above the hock are well developed and rounded into a spherical shape. From the forequarters to the hindquarters, both the upper and side views show a wedge shape with a small front and a large back.

Baidu Encyclopedia-Domestic Pig

Baidu Encyclopedia-Pork