What is the difference between foreleg meat and hind leg meat?

There is such a big difference between the front leg meat and the hind leg meat! I only realized today that I had eaten the wrong thing before!

Both the hind leg and the foreleg are better, and because of the different methods used, the meat parts selected are also different. The hind and fore legs are of good meat quality and delicate meat. For pork, if you want to stew soup or braised it, you can choose the hind leg meat.

If you want to make dumplings or meatballs, you can choose the front legs, because the front legs are fat but not greasy, and the taste is delicious. The nutrients in the front leg and hind leg of the pig are the same, and the right meat can be chosen according to personal preference. Among them, pork has more protein, which can supplement the nutrients needed by the body.

You can eat some in moderation in your daily life. For people with weak constitution or low immunity, eating some meat appropriately will help improve their own immunity, and also help the body to be stronger, which is good for the body. However, due to the high fat content in pork, it is necessary to try to avoid excessive intake in daily life.

When you consume too much fat, your blood cholesterol and triglycerides rise, and your body becomes obese. Especially people with chronic diseases, such as high blood pressure, hyperlipidemia, diabetes, etc., must reduce the intake of greasy foods.

Look at individual needs. The front leg of the pork will be more tender, while the hind leg of the pig will be relatively harder, and due to this different taste characteristics, we will choose differently.

The pork front leg meat is more tender, and the taste will be more delicate, and it is precisely because of this characteristic that if you use it for stir-frying or making dumplings, it will be very suitable for use, fat and thin, superb.

If you are used for stir-frying or making fillings, it is undoubtedly better to eat the front legs, because the frequency of movement of the front legs will be relatively greater, so the meat quality is more delicate, and the fat and lean distribution is more even, which is suitable for this cooking method.

If you want to make shredded meat or use it for soup, then the choice of meat leg meat may be relatively unteachable.

Recommendations

Under normal circumstances, it is better for us to choose to buy foreleg meat, and you should not buy the wrong one in the future. The hind leg meat will be more square, and the front leg meat will be fat and lean, and there will be some oil layer in the middle of the fat meat.

The foreleg meat is delicious. The front leg of the pig will be more tender, while the hind leg will be relatively harder, and due to this different taste characteristics, we will choose differently.

If it is used for stir-frying or making fillings, it is undoubtedly better to eat the front legs, because the frequency of movement of the front legs will be relatively greater, so its meat quality is more delicate, and the fat and lean distribution is more even, which is suitable for this cooking method. The hind leg is more suitable for making shredded meat or soup, because the hind leg meat is basically lean meat, which is convenient and delicious to make, and only needs to be slightly marinated with cooking wine before cooking, and it can be well processed.

And they also have one of the biggest differences, that is, the distribution ratio of the fascia is different, the foreleg meat will be slightly more fascia than the other, and the front leg chamber is composed of dozens of muscles, and the taste may be closer to the taste needs of the public in all aspects.

Therefore, when we usually buy pork legs, it is best to choose the front legs and distinguish the front and rear legs: the hind leg meat will be more square, and the front leg meat will be fat and thin, and there will be some oil layer in the middle of the fat meat.

The above content refers to Encyclopedia - Pork Leg Meat.

Summary. Hello, hind leg meat is better than front leg meat, but it still depends on what dish to choose the right meat.

Hello, hind leg meat is better than front leg meat, but it still depends on what dish to choose the right meat.

First, the characteristics of the front leg meat first say the weight, the whole front leg muscle (excluding the fat and fat), the average weight of pure lean meat is about kilograms, because this piece of meat is composed of dozens of muscles, so there are more fascia, but the taste of the front leg meat is more tender than the back leg meat, so it is generally used to make dumpling filling, wonton blind leakage filling, or meatballs. Sometimes the front leg with skin is also made into braised pork. In addition, there is still some plum blossom grinding and rotten meat on the front leg meat, so it is slightly more expensive than the hind leg meat.

Second, the characteristics of the hind leg meat of the mess manuscript The average weight of the pure lean meat of the whole hind leg is about 5 kg, which is twice the weight of the lean meat of the front leg, and the hind leg meat is mainly composed of 6 pieces of inner leg meat, outer leg meat, tendon buttocks meat, ingots meat, inner tendon and external tendon, each of which is protected by muscle membrane, so it is relatively less fascia. The hind leg meat has thick fibers, so it has a hard texture. If the fruit is the three-yuan pork of Huai Huai (the most common pork, the breeding cycle is short), then the fine meat of the hind leg meat will not be bitten, or there is slag, which is more chai.

If it is a purebred pig (a Chinese pure soil pig without any hybridization), such as the hind leg meat of two black heads, it will not be firewood, and it will not be able to eat slag, and it is very tender and very fragrant. In butcher shops, leg meat is usually sold out last, and bone-in square meat (pork ribs and pork belly) is the fastest seller.

Third, the silver chain front leg meat or hind leg meat is good mainly depends on what You Xun does, the front leg meat is fat and thin, the meat is delicate, suitable for stir-frying, and the family likes to use. The hind leg meat is muscular and hard, and the lean meat can be cut into large slices and long strips, which restaurants like to use, and can also be sauce and marinade. Each has its own characteristics, and each takes what it needs.

Foreleg meat. This is the meat on the front leg of the pig, located in the upper part of the front leg, half fat and lean, more tendons, and the meat is older. Why is this so? Because the front leg is the part of the pig that exercises the most, the fat and lean meat are more uniform and the taste is more delicate.

Due to the special quality of the meat, the front leg meat is more suitable for mincing and making filling, the taste is oily and delicate, very delicious, you can wrap buns, dumplings, pies, etc., or knead into meatballs, steamed or fried are very good. The texture of the front leg meat with skin is similar to that of pork belly, so it can also be made into braised pork.

There is also a part of plum blossom meat on the front leg meat, which is the best tasting pork, so the front leg meat is more expensive than the hind leg meat.

Hind leg meat. This is the meat on the hind leg of the pig, usually see the pig is lazy, lying on the ground and do not want to move, generally the front half of the body is moving, the back half of the body is basically not moving, only when you get up and walk, you only move. However, because the hind legs are the key to supporting the whole body, the lean meat on the hind legs is twice as much as that on the front legs, with four parts fat and six points lean, less tendons, but coarser fibers and harder meat.

Hind leg meat is suitable for stir-frying, stewing, and boiling, and is not suitable for stuffing due to its hard taste. Many people think that the pot meat is made of pork belly, but in fact, the authentic pot meat is made of two-knife meat, that is, the hind leg meat.

The front leg of the lamb is expensive, there is basically no fat on the hind leg of the sheep, only the bottom of the foot has a little bit, the front leg meat is located at the back of the neck meat, including the upper part of the front chest and the front tendon, with one-third of the fat and two-thirds of the lean meat combined, the meat is delicate, and the rent of eating is delicious and smooth.

The front leg meat of mutton is suitable for processing from stir-frying, roasting, grilling and other cooking methods, and friends who like to eat tender meat are recommended to buy the front leg meat of mutton. The hind leg meat of mutton is more suitable for sauce, stewing and other cooking methods, and it tastes more chewy.

The meat of the front leg is more tender and elastic than that of the back leg, and the meat volume of the hind leg is more than that of the front leg. The front leg meat is the meat on the front leg of the pig, the front leg of the pig has a relatively large amount of exercise, the meat quality is relatively delicate, fat and thin, and the hind leg meat is the meat on the back leg of the pig, and the frequency of exercise is not large, so the meat quality is relatively old, but the lean meat is more.

Pork is one of the important animal foods on the table, because pigs are simple to raise, and have less bones and more meat, it is the most commonly eaten meat in daily life.

At the same weight, pork contains more than 4 times more vitamin B1 than beef and more than 5 times more than lamb and chicken.

When cutting pork, it is necessary to cut it obliquely, the meat quality of pork is thinner, there are few tendons, and the oblique cut can make it not broken, and it will not be stuffed when eating.

The difference between the front leg meat and the hind leg meat is that the fat and lean ratio is different, and the taste is different.

The meat quality of the pork foreleg meat will be more tender, and it will be very delicate to eat, if you usually don't have too many direct cooking techniques, you can choose the foreleg meat, such as fried pork, dumpling filling, braised pork, etc., in fact, the main reason is that the frequency of the foreleg movement is relatively large, so that its meat quality will be more delicate, fat and thin, and it is also one of the reasons why many people like to eat.

The meat quality of the hind leg meat is relatively hard, the proportion of fat meat is very small, the early part is lean meat, which is also the reason why many people like hind leg meat, it is not greasy to eat at all, generally many restaurants use the hind leg meat to make meatballs or stewed soup to eat, but you need to pay attention to one point when cooking, that is, too much lean meat is easy to become firewood, and finally marinate it with cooking wine before going to the pot, which will be more delicious.

How to choose pork

It is preferable to have a shiny surface, and the lean part is a bright red or pink pork, and the surface of the pork skin must not be spotted. After pressing with your fingers, if the pork can quickly return to its original shape and is not sticky to your hands, it is fresh. Fresh pork, smelling of meaty within acceptable range.

There is no substantial superiority or inferiority between pork foreleg and pork hind leg, and there is not much difference, but different cooking preferences determine the popularity of pork foreleg and pork hind leg.

Depending on the part of the meat, the texture of the meat is also very different. The foreleg meat and hind leg meat are also suitable for different practices, daily stir-frying, making meat filling, it is best to choose delicate meat of the front leg. If it is braised pork or stewed soup, use the coarse hind leg meat.

Like the sauce elbow we usually eat, they are all made of hind leg meat, and we use salted ham, meatballs, pork jerky, and hind leg meat is also used.