Where is the pork tenderloin? How can you tell the difference?

On the ribs, the loin that is connected to the ribs is all lean, and the best way to distinguish this is without fat.

Pork 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 with tendons covered on the outside, and the pork tenderloin that is usually eaten is the tenderloin after the large ribs are deboned, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Tenderloin: A strip of tender meat on the inside of the pork backbone, called tenderloin when cooked as meat. 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.

The strip-shaped tender meat on the inside of the pig's vertebrae is called tenderloin when it is eaten as meat. 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 bones are removed.

On the back of the pig, the tenderloin is more tender, more red in color than the rest of the body, and has a thin film.

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.

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.