When buying pork knuckle every day, how to distinguish the front elbow from the back elbow?

In fact, the front elbow has a lot of flesh and is very soft to the touch, but the back elbow is generally very hard and light in color.

The front elbow of the pig will be smaller than the back elbow, the front elbow of the pig is less fat, and it will be thinner, the front elbow of the pig is not visible of the hook gap, and the latter will have an obvious hook gap, the section of the front elbow is cut off by the bone, and the section of the back elbow is cut from the place along the joint.

The anterior elbow and the back elbow are the two parts of the pork knuckle, the front elbow is located in the front part of the pork knuckle, and the back elbow is located in the posterior part of the pork knuckle. Here's how to tell the anterior and posterior elbows:

Distinguished by appearance: the front elbow pork knuckle is short in shape and basically conical; The back elbow pork knuckle is long in shape and has a rectangular hood in the shape of a reed.

Shape. Distinguished by bones: The articular part of the anterior elbow has a distinct small bone, while the articular part of the posterior elbow does not have a small bone compartment.

Distinguish by meat quality: the upper part of the front elbow pork knuckle is thinner, the lower part is fatter, and the meat quality is uniform; The meat quality of the pork knuckle is relatively uniform

Osteoarticular joints. Distinguish by **: Usually, the front elbow pork knuckle is a bit cheaper than the back elbow because the front elbow takes a relatively long time to cook and needs to be simmered slowly to get cooked, whereas the back elbow is relatively easy to cook.

Cooking time. In short, through a comprehensive comparison of appearance, bones, meat quality, **, etc., the front elbow and the back elbow can be more accurately distinguished.

The anterior elbow and the hind elbow are both different parts of the pork knuckle, and they have some obvious differences, which can be distinguished from the following aspects:

Red ruler roasted pork knuckle.

1.Appearance shape: the elbow of the anterior elbow is thicker, the tibial end is narrower and shorter, the cephalic end is wider, and the whole elbow is thicker than the hind elbow; The back elbow is relatively elongated, the tibial end is longer and narrower, the head end is narrower, and the entire elbow is more slender than the front elbow.

2.Fleshy parts: The fleshy parts of the front elbow are relatively firm, the meat particles are relatively small, and the whole elbow is reddish-brown and very tender; The fleshy part of the back elbow is its tibia, which is relatively tough, the flesh is thicker than the anterior lobed elbow, and the whole elbow is pale red.

3.Joint Position: It can be distinguished by looking at their joint position. The joint of the front elbow is in the front half of the elbow, and the joint of the back elbow is in the second half of the elbow.

Eating method: The front elbow is more suitable for simmering soup and braised than the back elbow, the taste is tender and juicy, the meat is relatively soft, and the simmering soup also has a nourishing effect after drinking; The elbow is more suitable for grilling and oven roasting, and has a tough mouthfeel, making it ideal for steaming, distilling, braising and curing ham.

In short, although the front and back elbows are different in appearance and meat quality, they are both edible parts of pork knuckles, and with different seasonings and cooking methods, they can make delicious elbow dishes.

When buying pork knuckle, the front elbow and the back elbow are distinguished as follows:

Look at the shape: the upper elbow is flatter, and the lower elbow is more rounded; The back elbow is rounded above and flattened below.

Look at the arrangement: the pig's front and back elbow bones are connected differently, the front elbow bones are in contact with the lean meat, and the back elbow bones are in contact with the fat.

Look at the meat quality: the meat around the front elbow bone is lean, suitable for stew, barbecue, etc., while the meat around the back elbow bone is relatively soft and fat, suitable for braised meat, roasted meat, etc.

If you're still unsure, you can ask the meat seller at the time of purchase and ask them to help you tell.

Here's how to distinguish the front and back pork knuckle rock cherry blossoms:

1.By shape: the front and rear ends of the pork knuckle are of different lengths, the front section is rounder and thicker than the back section, and the back section is longer and thinner than the front section, and the rear section usually has a transverse opening, which is the position where the elbow joint falls off, so the front and rear pork knuckles can be distinguished through the shape.

2.Through the bones: the bones of the anterior pork knuckle are shorter, thicker, and rounded at the ends; The bones of the posterior pork knuckle are longer and thinner than the front pork knuckle, with a triangular end.

3.By the meat quality: the meat quality of the front pork knuckle is thicker than the back pork knuckle, the taste is soft, and there is more meat and less tendon; The meat quality of the pork knuckle is relatively thin, the taste is firm, chewy, and meaty and glutenous.

When buying pork knuckle, you can use the above method to distinguish whether it is front pork knuckle or rear pork knuckle, so as to choose the part we need.

When buying pork knuckles, to distinguish between the front and back elbows, you can distinguish them according to the following characteristics:

1.Structural shape: The structural shape of the front and back elbows is slightly different. The anterior elbow is usually shorter and has a more even distribution of fat and lean, while the hind elbow is longer and may not be as evenly distributed.

2.Joint position: Looking at the joint position of the elbow can also help to distinguish between them. The joints of the anterior elbow are located in front of the elbow, while the joints of the posterior elbow are located behind the elbow.

3.Lack of flesh characteristics: The front elbow is not high and the back elbow is also different. The meat of the front elbow is firmer and suitable for stewing or roasting. The flesh of the hind elbow is relatively loose and suitable for slicing or stewing.

If you're still unsure, you can ask the staff at the butcher shop who sells pork knuckle, and they'll usually provide accurate guidance and assistance.

When buying pork knuckle, to distinguish between the front elbow and the back elbow, you can distinguish it according to the following points:

Shape: The front and back elbows are slightly different in shape. The front elbow is shorter, slightly flattened, and the meat is more tender, and there may be more fat around it. The hind elbow is longer and slightly more slender than the grinding, the bones are thicker, and the flesh is tougher.

Joint position: The joint position of the pork knuckle can also be used to distinguish the front elbow from the back elbow. The joint of the front elbow is located in front of the elbow, near the direction of the pig's trotters. The joint of the hind elbow is located behind the elbow and opposite the trotters.

Culinary Uses: Front elbows and back elbows also have different uses in cooking. The meat of the front elbow is more tender, which is suitable for cooking methods such as stew, stew or braised to make the meat more tender.

The meat on the back elbow is tougher, making it suitable for grilling, grilling or simmering dishes for longer periods of time, which can make the meat more chewy.

When buying a duan travel draft, you can consult with the staff at the meat stall or butcher shop Kigiyo, who can usually help you distinguish between the front and back elbows and provide the right option according to your needs.

1. Look at the size of the bone mass. There is less bone, more meat, and the foreelbow is the hypertrophy of the cut head; It looks leaner, and the thinner is the hind elbow.

2. The front elbow has less flesh and tender tendons, and the back elbow tendons are more fleshy and fat, with more protein;

3. The front elbow of the pig does not have a transparent hole with a cherry hook, but there is an obvious hole behind the hook of the finger bush of the back elbow, and it will be accompanied by a large bulging shape.

1.Bone shape: The shape of the bones in the front and back elbows is different. The bones of the front elbow are flatter and more like a disc shape, while the bones of the back elbow are more rounded.

2.Joint position: Observing the joint position of the pork elbow can also help distinguish between the anterior and posterior elbows. The jujube joint of the front elbow is more prominent, relatively closer to the ankle part of the pig. The joint of the posterior elbow is relatively small, close to the elbow joint.

3.Meat characteristics: The flesh characteristics of the front elbow and the back elbow are also different. The anterior elbow usually contains more fascia and connective tissue, and the flesh is relatively hard. The back elbow has a softer texture and is more suitable for cooking.

If you're still unsure, you can consult a meat specialist salesperson or pork processor, who can usually provide accurate information and help you distinguish between the front and back elbows.