What part of the plum blossom meat is which part of the plum blossom meat?

Plum meat is the upper shoulder meat of the pig. The plum meat is made from the upper part of the pork shoulder, which is mainly lean meat, with the same oily flowers as beef, and has a high fat content compared to the tenderloin. The plum blossom meat is appropriately fat and thin, the meat is tender, and it is cheap.

The scapula of pigs is divided into two parts, the upper and lower scapula, and the plum meat is a part of the upper scapula, and it is a muscle located under the epidermis, and pigs often move to this part, so the proportion of lean meat is higher.

Plum meat featuresIt is said that the meat on each pig is only five or six catties, about 20 centimeters long, and the cross-sectional lean meat accounts for 90%, among which there are several thin fat filaments criss-crossed, so when eating, it is particularly tender and fragrant, and it is not greasy at all, and its meat is delicious and delicious, and it is not old for a long time. With such a high-quality meat, in addition to stir-frying, it is also quite good for hot pot and homemade barbecued pork, and it can even be used to make good dumpling fillings to upgrade the taste of dumplings.

Upper shoulder meat. The meat on each pig is only five or six catties, about twenty centimeters long, the cross-section of lean meat accounts for 90, there are several fat shreds criss-crossed, when eating particularly tender and fragrant, its meat is delicious and delicious, cooked for a long time, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other nutrients.

One stop to the end: the "plum blossom meat" we often eat, which part of the pig is actually meat?

Plum meat is located on the shoulder blade of the pig, and its weight is very small, a pig is only about five or six catties of plum meat.

On the cut surface of plum blossom meat, lean meat accounts for up to 90%, and in the middle there are several thin fat strands criss-crossed, which looks like a plum blossom in full bloom, hence the name plum blossom meat. Plum blossom meat has a fragrant and tender taste, which is very suitable for slicing and shabu-shabu, or made into barbecued pork, toothpick meat, cumin plum meat, etc., and the taste is very good.

The difference between pork belly and plum meat is:

1. Location: The pork belly is located in the abdominal flank of the pig, that is, the part with meat on the skin of the pig's abdomen. Plum blossom meat belongs to the shoulder blade meat of pigs, and the shoulder blade meat of pigs is divided into two parts: upper and lower shoulder blades, with a layer of fat and a layer of lean meat.

2. Meat taste: pork belly is a part that is not easy for pigs to move, so the proportion of lean meat is low. It is suitable for long-term stewing because it contains a lot of fat, and the meat is not easy to dry out.

Plum meat is a part of the upper shoulder blade and is located under the epidermis, and the pig will only move to this part, so that the proportion of lean meat is higher.