What are the classifications of pork and what are the parts of pork?

Pork is generally divided into these 11 parts: pork neck, pork cheeks, plum meat, front rib meat, tenderloin, pork belly, rump meat, rump meat, marble meat, front leg meat, and hind leg meat. Among them, the tenderloin is the most tender, and the buttocks are relatively old.

stir-fry and eat before and after buying the tip of the hips; stewed and eaten to buy pork belly; Stir-fried lean meat is best through the spine; To make dumplings and buns, you should buy the tip of the front buttocks.

Pork, also known as pork meat, is the meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

As one of the important animal foods on the table, pork has a particularly delicious taste after cooking because the fiber is softer, the connective tissue is less, and the muscle tissue contains more intermuscular fat.

Pork cuts:

1.Tenderloin: It is a strip of lean meat under the backbone that is connected 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 meat: 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, which is mostly used for frying, boiling, and stir-frying.

3.Sitting buttocks: Located above the hind legs, the lower buttocks of the buttocks are all lean meat, but the meat 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: It 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, and is suitable for braised meat, white stew and tamale.

5.Sandwich meat: Located in the upper part of the front legs, it is old and tendonous, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour pork ribs, or for boiling soup.

6.Front row meat: also called upper brain meat. It is a piece of meat close to the neck on the back, lean meat and fat, the meat is more tender, suitable for rice noodle meat, stewed meat.

1. Pork head meat:It includes the teeth and jaws, ears, upper and lower mouth tips, eye sockets, walnut meat, etc. The pig's head meat has thick skin, old texture and heavy gelatin. It is suitable for cold dressing, marinating, pickling, smoking, sauce, etc.

2. Plum blossom meat(Eyebrow meat, crested scalp meat): The meat here is thin, slightly brittle, thin and fat, and the meat is more tender. It is suitable for marinating, steaming, boiling and making soup, or returning to the pot meat.

3. Neck meat(also known as head meat, pork cheek meat): its meat texture is old, fat and thin, suitable for making steamed dumplings, or braised and steamed.

4. Foreleg meat:The meat in this part is fat and lean, and the meat is older. It is suitable for making steamed buns, cold salad, marinated, roasted, pickled, pickled, salted and roasted white (sprouts and meat), etc.

5. Forebow(also known as anterior wing): its skin is thick, tendony, and gelatinous heavy. It is suitable for cold dressing, boiling, soup, stewing, marinating, simmering, etc.

6. Front feet (also known as front hooves, pig hands): the quality is better than the hind hooves. There are only skins, tendons, and bones, and the gum is heavy. It is suitable for burning, stewing, marinating, simmering, etc.

7. Tenderloin: The meat here is tender, fat and thin. It is suitable for marinating, cold dressing, pickling, sauce or back to the pot meat, and the fat can be made sweet and white.

8. Positive ribs: The meat here is thin, fat and thin, and the meat quality is good. It is suitable for steaming, marinating, burning, simmering, pickling, and can cook sweet roasted white, steamed pork, braised pork, etc.

9. Pork belly (three-line meat, two-knife ribs): This part of the meat is called pork belly because of the fat and thin, with a total of five layers. Its meat is tender, fat and thin, and the skin is thin. The amount is suitable for roasting, steaming, salty roasting white, braised pork, Dongpo meat, etc.

10. Milk preserved meat (also known as lower pork belly, mud meat, soft nest, etc.): It is located in the belly of the pig, the meat quality is poor, more bubble meat, more fat and leaner. Generally, it is suitable for roasting, stewing, and frying crispy meat.

1. Tenderloin, a strip of lean meat under the backbone that is connected to the large ribs.

2. The buttocks are located on the top of the buttocks, which are all lean meat, and the meat is tender and tender, which can generally replace the tenderloin.

3. Sitting on the buttocks, located above the hind legs, and the buttocks below the buttocks are all lean.

4. Pork belly is the meat of the elbow bone of the rib part, a layer of fatty meat, and a layer of lean meat.

5. Sandwich meat, located in the upper part of the front leg, is old and tendonous, and there is a row of ribs in this part, called small ribs.

6. Front row meat, also known as brain meat. A piece of meat on the back near the neck.

7. Breast meat, in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped.

8. Marbles meat, located on the hind legs, are all lean meat.

9. The hooves are located in the lower part of the front and rear legs, and the hind hooves are better than the front hooves.

10. Neck meat, also known as blood neck, is fat and thin.

11. Pig's head is suitable for sauce, burning, boiling, and pickling, and is mostly used to make cold dishes.

12. Crested meat, this part of the meat is delicate, slightly crispy, lean and fat.

13. Eyebrow meat, which is a piece of lean meat weighing about a pound on the top of the pork blade, and the meat quality is similar to that of tenderloin.

14. Door plate meat (also known as shuttle plate meat, skinless buttock meat), fat and thin are connected, the meat is delicate, the color is white, and the muscle fibers are long.

15. Cover meat, a piece of lean meat that connects the scale meat. The quality and use of the meat are basically the same as that of the scale meat.

16. Cucumber strips, closely connected with the cover meat. The quality and use of the meat are basically the same as that of the scale meat.

17. Waist fillet meat, a strip-shaped strip of meat connected to the weighing meat.

18. Neck and back muscles (referred to as No. 1 meat), from the first.

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

19. Foreleg muscles (referred to as No. 2 meat), from the first.

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

20. Large rib muscles (referred to as No. 3 meat), muscles of the back that are cut parallel to the ribs about 4-6cm below the vertebrae.

21. Hind leg muscles (referred to as No. 4 meat), the muscles of the hind legs cut off from the junction of the lumbar vertebra and the recommended vertebra (one and a half sections of the lumbar vertebra are allowed).

The part of the pork is definitely pork, the meat on the back is the most expensive, and the meat in the four places of pork leg is the most expensive, especially the large intestine of the pig.