What is a tenderloin and what is the difference between a small tenderloin and a large tenderloin

In the position of the back, the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine, flat meat, and hard spine, which is a tender lean meat (it is called 3 meat in the butcher shop, and some people also call it loin); The tenderloin is located on the lower side of the outer ridge, and it is a piece of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat (also called loin willow). Since the amount of tenderloin is too small (there is only one loin and loin in a single piece of meat), the loin is often substituted for the loin when cooking.

The differences between small and large tenderloin are as follows:

1. The position of the meat is different: the small loin is mainly on the inner side of the spinal bone, and the yield of meat is relatively small; The large tenderloin will be connected to the rib part, and at the same time, the outside is covered by fascia, and the meat production is relatively large.

2. The meat method is different: the small tenderloin is more tender than the large tenderloin, which is suitable for soup; Whereas, large tenderloin is more suitable for stir-frying.

3. The taste of the meat is different: the meat taste of the small tenderloin is more tender and smooth than the large tenderloin, and the nutritional value is also very high.

How to eat tenderloin and precautions:

1. When choosing tenderloin, you should try to avoid some spoiled and odorous meat, so as not to affect your health after eating it by mistake.

2. When processing the tenderloin, try to remove the fascia attached to the meat, otherwise the meat will be difficult to cut, and the taste will be a little worse.

3. Although the tenderloin is delicious, it should not be eaten too much, because the tenderloin contains some nutrients such as protein, fat, cholesterol, etc., and eating too much will bring a burden to the body.

TenderloinIt is a strip-shaped tender meat on the inside of the pork backbone.

Pork loin is divided into outer loin and loin. It is located in the back position, and the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine and the flat spine.

Meat, hard spine, is a tender lean meat.

The tenderloin is located on the underside of the outer ridge and is a strip of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat. Because the amount of loin is too small, the outer loin is often substituted for the loin when cooking.

How to preserve the tenderloin

If the family needs to preserve the tenderloin, you can put the tenderloin in the crisper box, sprinkle a little wine, cover it, put it in the refrigerator compartment, and store it for 1-2 days without spoiling.

If you need to store it for a long time, you need to put the tenderloin in plastic wrap.

Wrap it well, put it in the refrigerator freezer and freeze it, and it can generally be stored for one month without deterioration.

Tenderloin is a strip-shaped tender meat on the inside of the pork backbone. Large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered with tendons, and the large ribs that are usually eaten are tenderloin after the bone is removed, which is suitable for deep frying, etc. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender.

Tenderloin refers to the strip-shaped tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered by tendons. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soups.

1、[lǐ ji]。

2. Tenderloin is the tender meat on both sides of the vertebrae of cattle, sheep, pigs, etc. Pork loin is a strip of tender meat on the inside of the vertebrae of a pig's backbone. Large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs with tendons covered on the outside, and the large ribs that are usually eaten are the tenderloin after the bone is removed, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

3. Pork is one of the important animal foods on people's tables, and the meat is tender and easy to digest. Pork loin is divided into outer loin and loin. In the position of the back, the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine, flat meat, and hard spine, which is a tender lean meat; The tenderloin is located on the underside of the outer ridge and is a strip of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat.

Because the amount of loin is too small, the outer loin is often substituted for the loin when cooking.

Explanation of the cavity trap of the loin.

loins;tenderloin]

Tender meat on both sides of the vertebrae of cows, sheep, pigs, etc. Tenderloin silk Detailed explanation Cows, sheep, pigs, etc., eat the strip-shaped tender meat on the inside of the vertebrae of animals, and when they are eaten meat, they are called tenderloin yuyuantuan. Such as: shredded tenderloin; Sweet and sour tenderloin.

Word decomposition Explanation of 里 里 ( 裏) ǐPlace of residence: hometown. Huili (back to hometown).

Neighborhood (the ancient orange generation of five families for the neighborhood, five neighbors for the li): lane (恘). China Municipal Unit of Length:

One mile (equal to five hundred meters). Mileage card. The inner layer of clothing:

Quilted. Inside, as opposed to "outside", and by extension, the interpretation of the spine ǐ the bones in the middle of the back of people and animals: the vertebrae.

Spinal cord. Spine. Backbone.

Back. Vertebrate. The middle raised part:

Ridge. Ridge. Spine.

Radical : month.