What is the meat on the back of the pig called, and what is the position of the meat on the front of

1. Tenderloin is a piece of lean meat under the backbone that is connected to the large ribs. There is no gluten in the meat, it is the most tender meat in pork, and it can be sliced, shredded, diced, fried, boiled, fried, and fried.

2. The buttocks are located on the top of the buttocks, all of which are lean meat, the meat is fresh and tender, and it can generally replace the tenderloin, which is mostly used for frying, boiling and stir-frying.

3. The buttocks are located above the hind legs, and the buttocks below the buttocks are all lean meat, but the quality is older and the fiber is longer, and it is generally used as white-cut meat or back to the pot.

4. Pork belly is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, which is suitable for braised meat, white stew and tamale.

5. The sandwich meat is located in the upper part of the front leg, which is old and tendony, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this area, called small ribs, which is suitable for sweet and sour pork ribs, or for soup.

6. The front row of meat is also called brain meat. It is a piece of meat close to the neck on the back, lean and fat, and the meat is more tender, which is suitable for rice noodle meat and stew.

The meat on the pig's back is called tenderloin, and the tenderloin is divided into large tenderloin and small tenderloin. The small tenderloin is the lean meat under the back of the pig that is connected to the large ribs, and it is the part of the pig that moves the least and is the most tender piece of meat on the pig.

Under the neck of the pig.

As the most delicious part of the pig, it is a favorite of meat lovers and is very sought-after. Pork knuckle is very nutritious, whether it is burned, stewed, or marinated, boiled soup, it is particularly delicious.

Because the pig is a very lazy animal, it usually relies on the front elbow to exert force, and the back elbow to exert less force. Therefore, the meat of the front elbow is more lively, with more lean meat, more tendons, and heavy gum, and is often cooked with the skin on, and the taste is fat but not greasy. It is more suitable for burning, sauce, stewing, marinating and other practices, such as braised elbow, sauce elbow, etc.

Compared to the front elbow, the back elbow of the pig is a little worse in taste. Because the hind legs of the pig are basically not too hard and the amount of activity is smaller, the meat on the hind elbow will be fatter, less lean, the bones are larger, the skin appears older and tougher, the connective tissue content is large, and the quality is poor. The back elbow is not suitable for braised dishes, and the resulting elbow will not be very chewy.

If you buy back the back elbow, you can use it to make soup and meatballs, which taste and texture are not bad, or to separate the fat and lean parts and boil lard with fat. On **, the hind elbow will be sold cheaper. Our hotel private seats here will use the back elbow to cook for higher profits.

The top of the front pig's leg and the bottom of the pig's neck should be the front leg meat.

Position above the front legs, behind the neck.

Pork tenderloin. It is a strip-shaped tender meat on the inside of the pork backbone. It is divided into large loin and small loin, the large loin is the lean meat connected to the large ribs and is covered by tendons on the outside, and the pork tenderloin that is usually eaten is the loin after the large ribs are boneless, and the small loin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Pork is one of the important animal foods on people's tables, pork loin contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.

There are 2 ways to identify pork loin:

1. The skin of the meat is thick and hard, the pores are coarse, and the boundary between ** and fat is almost indistinguishable, especially the shoulder blades.

The most obvious part is the fat after peeling and boneless, thick and hard, almost the same as the flesh with the skin.

2. The color of lean meat is dark red, the muscle fibers are rough, the lines are clear, the water is less, and the connective tissue is connected. Larger.

Pork tenderloin is free of fat and skin.

Tenderloin is actually the tender meat on the inside of the pig's vertebrae, which is in the shape of strips, with only lean meat, no fat, and no skin.

Pork loin is the tender meat on both sides of the pig's vertebrae, and pigs are raised in most parts of the country. It is rich in protein and carbohydrates, calcium, iron, phosphorus and other ingredients, with less fat content, and the meat is tender and easy to digest. It has the effect of replenishing weakness and strengthening the body, moisturizing yin and dryness, and enriching the skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

Nutritive value. Pork loin contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, niacin, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc, and essential amino acids.

1. Pork tenderloin has high protein content, and low fat content, and the protein contained is mainly polymer myosin and myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional content and edible value.

2. Pork loin, like other animal meat, contains more calcium, magnesium, phosphorus, sodium, potassium, chlorine and other essential trace elements. Among them, calcium and phosphorus are nutrients for growing bones.

Iron is not only indispensable for the synthesis of hemoglobin, but also the most important components of more than a dozen enzymes (such as cytochrome C, cytochrome oxidase, etc.) to maintain the normal life activities of the human body. Elements such as sodium and chloride can supplement the salt consumed by the organism, and are also the raw materials for the formation of gastric acid.

3. Pork loin contains more vitamin B group, especially vitamin B1. Lack of vitamin B1 can lead to beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfonamide poisoning.

1. The meat on the pig's back is called pork loin.

2. Pork is one of the important animal foods on people's tables, pork loin contains rich high-quality protein, fat, and vitamins required for human growth and development, and the meat is tender and easy to digest.

3. When processing the tenderloin, it is necessary to remove the tendons and membranes attached to the meat first, otherwise it is not easy to cut.

4. Nutritional value: pork provides high-quality protein and essential fatty acids for human beings. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

1. The meat on the pig's back is called pork loin.

2. Pork is one of the important animal foods on people's tables, pork loin contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.

3. When processing the tenderloin, be sure to remove the tendons and membranes attached to the meat first, otherwise it will not be easy to cut.

4. Nutritional value: pork provides high-quality protein and essential fatty acids for human beings. Pork provides heme.

organic iron) and cysteine, which promotes iron absorption.

It can improve iron deficiency anemia.