What is the inner muscle of a pig? What about the meat of this part of the pig?

Pork tenderloin refers to the strip-shaped tender meat on the inside of the pig's vertebrae. Pork contains abundant high-quality protein, fat, vitamins, etc., which are required for human growth and development, and the meat is tender and easy to digest.

Tenderloin is usually divided into large and small tenderloin:

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 tenderloin after the bones are removed, which is suitable for stir-frying.

The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soups.

<> tenderloin refers to the strip-shaped tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep, which is usually divided into large tenderloin and small tenderloin, and the large tenderloin is the lean meat connected to the large pork ribs, which is suitable for stir-frying; A small loin is a muscle on the inside of the vertebrae that is suitable for making soups. When buying tenderloin, it is required to have a ruddy color, transparent meat, a tight texture, elasticity, a quick recovery after hand pressing, and a special pork umami taste. How to store the loin:

If the family needs to preserve the tenderloin, they can put the tenderloin in the crisper box, sprinkle a little wine, cover it, put it in the refrigerator compartment, and store it for 1 to 2 days without spoiling. If you need to store it for a long time, you need to wrap the tenderloin in plastic wrap and put it in the refrigerator freezer for freezing, which can generally be stored for one month without spoiling.

Pork tenderloin. It is the strip-like lean meat on the inside of the pig's backbone. It is usually divided into large and small tenderloin.

The loin is a lean meat attached to the large pork ribs, which is suitable for stir-frying.

A small loin is a muscle on the inside of the vertebrae that is suitable for making soups.

When handling tenderloin, be sure to remove the tendons and membranes from the meat. Otherwise, it is not good to cut and the taste is not good. Really, Wu Jin is lean meat, which is well processed, can be sliced, shredded, diced, fried, and stir-fried.

Pork is generally cut diagonally, the meat quality of pork is relatively fine, less gold, if it is cut and fried, it becomes messy and broken. If you write it, it won't break, and you won't have to stuff your teeth when you eat it. Pork should not be soaked in water for a long time.

Tenderloin can usually be served as a northeastern pot wrapped meat. Fish-flavored shredded pork. and so on.

Which part of the pork loin is

It is located in the back position, and 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 (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.

The strip-shaped tender meat on the inside of the vertebrae is called the loin when it is eaten as meat. 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 large ribs that are usually eaten are the tenderloin after the bone is removed, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Hello, glad your question, pigs have muscles, pigs have tenderloins, but pigs don't have muscles.

The pork loin is equivalent to the rib muscle and sirloin of the cow, and it is a lean meat under the backbone that is connected to the large ribs. The tenderloin can be cut, chopped, stir-fried, and fried, and there is no gluten in the meat, and it is the most tender meat in the pork and can be sliced.

The loin of a pig is the meat on both sides of the pig's spine. This piece of meat is more tender, and it is all lean.

Pork tenderloin refers to the strip-shaped tender meat on the inside of the pig's vertebrae. Pork tenderloin contains abundant high-quality protein, fat, vitamins, etc., which are needed for human growth and development, and the meat is tender and easy to digest.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

The pork tenderloin, that is, the one on the pig's back, is a crispy and tender muscle that tastes like it. And there is only one piece of meat in a pig, not much.

As the name suggests, it should be the weaker muscles inside the abdomen, so the meaning of understanding will be correct, but is that what it means? I think it's better to ask an animal husbandry expert.

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. 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.

Pork tenderloin refers to the strip-shaped tender meat on the inside of the pig's vertebrae, there is no tendon in the meat, it is the most tender meat in pork, divided into large loin and small loin, the big loin 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 loin after boneless, and the small loin is a muscle on the inside of the vertebrae, which is relatively small and very tender. The tenderloin is also known as the small tenderloin. A long strip of flesh between the kidneys and the water-dividing bone, with a slightly thinner end and a reddish flesh.

This piece of meat is the most tender piece of lean pork and is suitable for boiling and stir-frying.

Pork loin refers to the tender meat on both sides of the pig's backbone, which is long and round, one end is relatively thin, and the tenderloin is all lean meat and no fat.

Pork tenderloin is the best meat on the pig, and eating tenderloin is not stuffed with teeth. It is on both sides of the pig's spine, the whole body is lean, and the color is dark red.

Pork loin refers to the strip-shaped tender meat on the inside of the vertebrae of a vertebrate. Tenderloin is usually divided into large tenderloin and small tenderloin, and the large tenderloin is the lean meat connected by large ribs, covered with tendons on the outside

Tenderloin refers to the strip-shaped tender meat on the inside of the pig's vertebrae. Pork tenderloin contains abundant high-quality protein, fat, vitamins, etc., which are needed for human growth and development, and the meat quality is easy to digest.

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.

Pigs have a muscle on each side of their spine called "tenderloin".

Tender, white, and fat-free tenderloin is the pork of choice, and it is also an essential ingredient for the famous dish of "Qiangxi Tenderloin".

Tenderloin actually refers to the eating of a relatively long piece of meat on each side of the back of the animal, especially the waist position, this part of the meat is firm, chewy, and high in fat.

It is the strip-shaped lean meat on the inside of the pork backbone. It is divided into large and small tenderloin. The meat is tender and nutritious.

Pork tenderloin is the tender meat on the inside of the pig's vertebrae, a lean meat connected to the large ribs under the backbone, there is no tendon in the meat, it is the most tender part of the pork, and it is also the lowest calorie meat in all parts of the pork, only 90 calories per 100 grams.

The muscles are weaker, so the meaning will be correct, but whether this is the meaning or not, tenderloin as the name suggests, refers to the strip-shaped tender meat on the inside of the pig's vertebrae. Pork tenderloin contains an abundance of high-quality proteins, fats, vitamins, etc., which are necessary for the growth and development of the human body.

Tenderloin, a strip of tender meat on the inside of the pig's backbone, is called tenderloin when it is eaten as meat.

Pork loin refers to the strip of meat located in the vertebrae of the pig, which can be divided into large loin and small loin. The tenderloin we often say, also known as flat shoulder meat, refers to the large tenderloin, which is closely connected with a large pork rib of the pig, and the bone is obtained after the loin. Tenderloin, generally referred to as a small tenderloin, is located below the tenderloin and is a muscle on the inside of the pig's backbone.

From the point of view, the loin is also called the large tenderloin, which is located above the tenderloin and is connected to the ribs, and the tenderloin, also known as the small tenderloin, is the muscle on the inside of the vertebrae.

Meat quality characteristics. The pork ribs are connected to the pork ribs, and the outside will be wrapped in fascia, and the meat is firm, but not as elastic as the tenderloin. The tenderloin is the most tender meat in the whole pig, and it is also pure lean meat, with no fascial wrap in appearance, and the fat content in the meat is relatively small, which is more elastic than the tenderloin.

From the point of view of meat quality, the tenderloin is wrapped by fascia on the outside, and the meat is firmer, and the tenderloin is not wrapped by fascia on the outside, and the meat is much more tender than other parts of the meat.

This is the belly meat (pork belly) of the pig, see picture:

<> is a piece of meat or leg meat, and the five flowers are more likely.

Judging from **, this should be the meat of the pork belly, which can also be called pork belly, not synthetic meat, and it is just right to make braised pork.

This is like a natural pork belly. There are fat and lean, the level is not too distinct, and some fat is closer to fatty, and it is obvious that it is not synthetic meat.

This part of the meat is called pork belly. It is the meat on the top of the rib and below the belly and close to the rib.

This is not synthetic meat. Current synthetic meat technology is not yet up to the level of synthesizing such realistic pork.

I think this one should be pork. Forward facing part. It is not far from the previous week. Not synthetic pork. The current price of pork is not too high, and it is made of synthetic meat. Not worth it.

How can the pork be synthesized Isn't it all scattered It's the meat of the waist Pork belly Layering is not particularly good Some can find that there is a grandmother on it if you make braised pork Don't cut the fat and thin separately It doesn't taste good Copy it with water and tighten it Tighten it again Fry it for a while and then stew Try to fry as much oil as possible to save greasy (you can put the meat out, pour out the fried oil and fry it again) Stir-fry until the meat is bounced Beer is better than stewed with water Put more ginger to remove the fishy smell.

This is not synthetic meat, this is meat close to the belly.

This is pork belly, and a lot of synthetic meat I've seen is a meat roll, but it's not.

This is pork rib meat, which is fatty!

According to your description and **, it should be belly sandwich meat, thank you for your understanding and support!

It looks like meat on the belly.

This is the meat on the belly of the pig, which has a noticeable amount of fat and is very greasy to eat.

Haraba is a Manchu language, in fact, it is taken from the front of the pig's back to the shoulder blade, which belongs to the part of the pig that has a lot of exercise. The shoulder blade meat has a rich flavor and an attractive meaty aroma, and with the addition of tendons and fat, it can be used in a variety of cooking variations.

Because of the muscles and meat, it tastes good and has a wide range of uses, and it used to be the most expensive, commonly known as upper meat. Most modern people don't like meat with too much fat, so most meat stalls will remove the skin and thick layer of lard fat before selling it to consumers.

Other cuts of meat.

1. Tenderloin.

It is a strip of lean meat under the spine 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, and is mostly used for frying, boiling, and stir-frying.

3. Sit on the buttocks.

Located above the hind legs, the buttocks below the buttocks are all lean, 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.

It refers to the belly part below the back of the pig, commonly known as pork belly, and the skin, lard, and meat are clearly layered, so it is also called three-layer meat.

Personally, I think the pork loin is the most nutritious, and it is particularly tender, which is the best part of making small crispy meat and making dumplings.

The first is the pork heart.

The heart of a pig is a good product for nourishing the heart in traditional Chinese medicine, and it has been said since ancient times that the form complements the form. Therefore, the pig's heart is very helpful for people who are prone to panic, always wake up with sweat at night, sleep poorly at night, or often check and debate dreams. Moreover, studies have found that pig hearts contain a variety of vitamins, such as vitamin C, vitamin B1 and vitamin B2, which are very helpful in promoting metabolism.

And it contains protein, calcium, iron and niacin, etc., which can improve the body's resistance to diseases, and can also strengthen the contraction ability of the myocardium, and there is only one pig heart, so it is the most valuable part of the pig to eat.

This is followed by pork belly.

It is the stomach of pigs, and it is also a kind of Chinese herbal medicine, which can be used to replenish vitality after a long illness, and can also strengthen the spleen and stomach, and can also promote digestion and increase appetite, so it is a good product to supplement deficiency and strengthen the spleen and stomach. And the different methods of pork belly, it brings different benefits to the body, such as pork belly and lotus seeds together to cook soup and drink, can calm the nerves and strengthen the heart, can also strengthen the spleen and replenish deficiency, improve the body's immunity. When pork belly and ginseng tangerine peel are boiled together in soup, it can nourish the stomach, warm the stomach, and enhance stomach function.

However, after all, the pork belly is the stomach of the pig, and the inside is still very dirty, so after buying the pork belly home, you must first boil the pork belly in hot water, and then scrape the layer of oily skin inside the pork belly.

Next is pork liver.

Because it is the liver of a pig, the liver of the pig still contains a certain amount of toxins, so it must be detoxified before making the liver of the pig. Soak in water for 1 hour, then rinse and cook in boiling water, do not pursue the tender taste of pork liver, which is not helpful for detoxification and sterilization. The most important role of pork liver is to replenish blood, which is good for liver health, contains a large number of trace elements, and also has a good nourishing effect on people with physical deficiency.

However, pork liver is internal organs after all, so you can eat it once or twice a week, so you don't need to eat more. In addition, if the pig eats something poisonous, the pork liver will also produce bad changes, so when buying pork liver, it is necessary to see that the color of the pork liver is purple-red, and the surface color of the pork liver is uniform and shiny. If the pork liver has a lump to the touch, a purple appearance, and bubbles, don't buy it.

Finally, there is pig blood.

Pig blood is the place where the iron content is most abundant in pigs, and the content of heme is also very high. Moreover, in the view of traditional Chinese medicine, pig blood contains the effect of detoxification, which can not only replenish blood and alleviate anemia. Studies have found that eating pig blood often also has the effect of cleaning up blood garbage, and has a certain effect in preventing stroke, so pig blood is cheap but has high nutritional value.