The difference between cut meat and white strip meat

First, the degree of segmentation is different.

White strip refers to the whole piece of pork after a pig is divided into two is called white strip meat, and the segmented meat is the meat that divides the white strip, usually divided into three sections, the front section {front shoulder], the middle section [waist strip], and the back section [back hip].

Second, the processing is different.

Segmented meat can be divided into many different types, such as five flowers, bones, and fat, skin.

Third, the edible and quality are different.

The quality of pork varies greatly and should be used in segments. Pork can be graded according to the muscular development of the carcass and the thickness of the fat, and according to the tissue structure, edible value and processing use of the muscles in different parts of the carcass, and there are three grades. The pig carcass can be cut into 6 parts of meat, such as front leg meat, large rib meat, square meat, milk breast, hind leg version of meat and hooves; The processing of split meat mainly includes the pre-cooling of white strip meat, the separation of weight in three stages of sawing, the division and trimming of small pieces, rapid cooling, packaging and freezing.

Acceptance of white striped pork:

In supermarket operations, meat quality is an important factor that directly affects the sales of the department, and the divider must conduct a preliminary inspection of the water content and fat and lean ratio of white strips, including:

1. Determine the dynamic inspection seal and slaughtering time of the white strip, whether the groove head meets the standard, whether the epidermis is clean and free of scars, no bruises, and no peculiar smell;

2. For the inspection of water content, first observe the color and freshness of the meat, and then use the tip of the knife to insert a 2 cm deep mouth on the hind leg and the front leg, and press lightly with your hand to observe whether there is any water overflow.

3. For the detection of fat and lean ratio, in the middle of the loin (about the 4th-5th rib), measure the fat distance between the epidermis and the loin with your fingers, and it is 1-2 fingers fat that is conducive to the sale of live pigs.

There is basically no difference, the white strip refers to the whole piece of pork after a pig is divided into two is called white strip meat, and the segmented meat is the meat that divides the white strip, usually divided into three sections, the front section {front shoulder], the middle section [waist strip], the rear section [back buttocks], if it is in Shuanghui, there are more segments, there are more than 200 segments, a pig is divided into more than 200 products, that is really a myth.

Slaughter and bloodletting after cleaning up and dividing,

White strip segmentation refers to the segmentation of pork carcasses that have been pre-cooled after bloodletting into segments, such as meat No. 12345. Flowers, bones, fat, skin, what do you not understand? You can also ask me, I am from the meat factory.

Pork is one of the main meats in many households, and the quality of pork on the market is both good and bad, and if you can't distinguish it, it's easy to buy unhealthy pork. Many people have heard of white strip meat, but few people know what it is. Today, I will introduce to you what is called white strip meat.

White strip meat is pork that has not undergone any processing after the pig is slaughtered and then the head, feet, internal organs, etc. are removed. White strips of pork are generally split along the back of the pig, also known as "half a white strip". White strip meat also refers to pigs slaughtered in small slaughterhouses or slaughterhouses without a business license, and the director of the slaughterhouse does not report to the relevant state departments for personal gain, avoiding taxes and inspections.

Pork, also known as pork meat, is the main non-staple food of daily life. Soak the white meat in warm water for 10 minutes to remove the blood, then put it in a pot and boil it in boiling water for a few minutes, take it out and wash it for deep processing. White pork can be made into a variety of delicacies, such as stewed pork, braised pork, etc.

White pork is a relatively common meat, if you just bought white pork in the refrigerator may smell cross, you can put white pork in a ventilated place for storage; It can also be preserved by soaking pepper and salt in water or preserving with honey, so that there is no need to worry about the spoilage of white pork in a short time.

There are generally two meanings:

1.In small slaughterhouses or slaughterhouses without a business license, the director of the slaughterhouse does not report to the relevant state departments for personal gain, and avoids taxes and inspections.

2.Folks call the pig meat left after removing the hair, blood, internal organs, and teeth and bones as white strip meat. This term is not an academic term, and is mostly used in the process of slaughtering and wholesale meat.

In academics, carcass weight is usually used as a unit of measurement, and carcass weight needs to remove the head, feet, and tail on the basis of the basal spring of white meat, which is a term that is widely used in pig genetics.