Tenderloin is the meat on the body of what animal is pork, chicken or beef

Tenderloin is a strip of tender meat on the inside of the animal's vertebrae, which is the most tender piece of meat on the animal's body. Not only pigs have tenderloin, but also sheep, cows, etc., but usually we use pork tenderloin for cooking.

Tenderloin is divided into small and large tenderloin. The small loin is a muscle on the inside of the vertebrae of pigs, sheep and cows, and usually the meat of this muscle will be relatively small, and the meat is very tender, which is very suitable for making soup. The large tenderloin is the lean meat connected to the large ribs, which is covered by tendons on the outside, and the large ribs that are usually eaten are the tenderloin after the bones are removed, which is very suitable for stir-frying.

Tenderloin refers to the strip-shaped tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep, and the tenderloin is divided into large tenderloin and small tenderloin, and the large tenderloin and large ribs are linked, and the outside is covered with tendons. Small tenderloin is a muscle on the inside of the vertebrae, which is the most tender meat in pork, which can be sliced and shredded for stir-frying, frying, boiling and other cooking, with a fragrant and tender taste, delicious and refreshing.

Tenderloin generally refers to the tenderloin on the pork, the tenderloin is fat and lean, and the taste and texture of cooking is very good, so it is a very popular ingredient in daily dishes.

Tenderloin generally refers to the meat in the middle of the animal spine, the meat is in the shape of a long strip, the meat is relatively tender and has a good taste, there is no impurity fascia, and it is suitable for making boiled meat slices, dry-fried tenderloin, sweet and sour tenderloin and so on.

Tenderloin is generally pork, which is the hind leg of a pig, and chicken can also be skewered as a tenderloin.

Tenderloin is the meat above the spine of the pig, also known as the pork loin, and it is also the most tender part of the pig's body, which is very suitable for stir-frying meat or barbecue, and the taste is very good.

We generally refer to the meat of cows and pigs. It's the meat near the end of the loin. Very tasty and very fragrant.

What kind of animal is tenderloin? Meat pork, chicken or beef on the body? The tenderloin is, yes, since the drum on the body, it is a lean meat on top of the pork bone, it is delicious, it is pork, it is pure lean meat.

Tenderloin is generally pork and beef that is close to the bone. That piece of meat, that piece of meat is very. It's delicious!

Tenderloin is generally a part of pork, and it is very popular because it is rich in nutritional value, has a good taste and texture, and can leave a more delicious feeling when cooked.

The tenderloin is from a pig.

It is the best meat among pork.

This meat is smooth and tender, suitable for the elderly and children.

Tenderloin is generally the meat of an animal, like pork, which contains tenderloin.

Generally speaking, the tenderloin here is the tenderloin of the pig. Or the tenderloin on chickens.

Tenderloin is the meat underneath the backbone of an animal's body, that is, the meat that connects two ribs.

The tenderloin, of course, is the meat of the animal, for example, this is some of the best meat on the back of the animal.

Tenderloin, pork, and beef, right? The tenderloin is more tender, and then there are fewer seeds, and it is more smooth and tender.

What kind of animal is tenderloin? There is meat on the body, there is it on pork, there is also on chicken, and there is also meat on beef.

It depends on what kind of buy you? There are generally these kinds.

Pork tenderloin refers to the tender meat on the inside of the pig's vertebrae in the form of strips

Pork loin is divided into outer loin and loin. In the back position, 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.

Tips for handling tenderloin

1. 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 and the taste will not be good.

2. Pork should be cut obliquely, the meat quality of pork is relatively fine, less tendon, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug the teeth.

3. Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

No.

Tenderloin is not chicken, but refers to strips of tender meat on the inside of the vertebrae of pigs, cows and sheep. Tenderloin is divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered with 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.

Notes on tenderloin.

Suitable for the loin: Tenderloin is rich in high-quality protein, with relatively little fat and cholesterol, so it can be eaten by the general population.

Contraindications for eating tenderloin: It can be eaten by ordinary people. Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

The tenderloin can be made with pork, or with chicken breast, both are fine. Chicken breast will be a little cheaper, and if you use pork, it will be a little greasy. It's up to personal choice.

Tenderloin refers to the strip-like tender meat on the inside of the vertebrae.

Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected by large ribs and covered by tendons on the outside, and the small tenderloin is a muscle on the inside of the vertebrae.

The names of the other parts are as follows:

1. Buttocks meat: located on the top of the buttocks.

2. Sitting buttocks: located above the hind legs.

3. Pork belly: It is the meat of the elbow bone of the rib part.

4. Sandwich meat: located in the upper part of the front leg.

5. Front row meat: also called brain meat. It is a piece of meat on the back near the neck.

6. Breast meat: in the abdomen under the ribs.

7. Marble: located on the hind legs.

8. Hoof: located in the lower part of the front and rear legs.

9. Neck meat: The meat on the neck.

10. Pig's head: the pig's head.

11. Eyebrow meat: A piece of lean meat weighing about a pound on the top of the pork blade.

12. Cover meat: a piece of lean meat that connects the scale meat.

13. Cucumber strips: closely connected with the cover meat.

14. Waist fillet meat: It is a strip-shaped meat strip connected with the scale meat.

15. Neck and back muscles: refers to the first.

5. The muscles of the neck and back of the neck are cut off in the ribs.

16. Front leg muscles: refers to the first.

5. 6. The muscles of the front leg that are cut off in the middle of the ribs.

17. Large row muscles: refers to the muscles of the back that are cut parallel to the ribs about 4-6cm below the vertebrae.

18. Hind leg muscles: refers to the hind leg muscles cut off from the junction of the lumbar vertebrae and the recommended vertebrae.

Pork tenderloin has a large loin and a small loin, and the large loin is the lean meat connected by large ribs

1 Tenderloin is a strip of lean meat under the backbone that is attached to a large rib. 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 Buttocks are located on the top of the buttocks, they are all lean meat, the meat is fresh and tender, and it can generally replace the tenderloin, and is mostly used for frying, boiling, and stir-frying.

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

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

5 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 Front Row Meat Also known as 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.

7 breasted meat in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for boiling oil.

8 Marbles are located on the hind legs, all of which are lean, tender meat, can be sliced, diced, and can be used as a substitute for tenderloin.

9 Hooves Located in the lower part of the front and rear legs, the hind hooves are better than the front hooves, and can be braised and stewed.

10 Neck meat, also known as blood neck, this piece of meat is fat and thin, and the meat is of poor quality, and it is generally used as a filling.

11 Pig's head is suitable for sauce, roasting, boiling, and pickling, and is mostly used to make cold dishes, among which pig ears and pig tongue are good dishes to accompany wine.

Beef tenderloin is the inner waist muscle of the cow, that is, the piece of meat connected to the spine and the ribs, which is the most delicate part of the cow's body and the piece of meat with the least amount of exercise.

Beef tenderloin is a tender and lean meat cut from the back of a cow and can be bought with or without bone. Beef tenderloin is a lean meat in the backbone, the meat is very tender, the beef tenderloin is rich in protein, low in two fats, so it is extremely delicious, suitable for barbecue, and can also be cut into steak to eat.

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.