Which is better, hind leg meat or foreleg meat, and why hind leg meat is more expensive than foreleg

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.

After excessive fat intake, blood cholesterol and triglycerides.

It will go up, and the body will be in a state of obesity. Especially if you have a chronic disease.

for people with high blood pressure.

Hyperlipidemia, diabetes.

Be sure to reduce your intake of greasy foods.

Pig's front leg. The front legs of the pig exercise more than the hind legs, so the meat of the front legs will be firmer and chewy. Most of the meat in this part looks fat and lean, a bit like pork belly, but the taste is a little chewier than that of pork belly.

Therefore, many people choose to use foreleg meat when making dumplings or making meat fillings at home. It is precisely for this reason that the ** of the front leg meat is slightly expensive.

The hind legs are above the hind legs of the pig. This part is difficult to exercise because of the small amount of exercise, so the meat quality of this part is relatively old, and it will be more difficult to eat. Therefore, it is generally necessary to stew the hind legs, or stew for a longer time to taste better.

Generally, this part of the meat is used for stir-frying, mainly because this part of the lean meat is more. Therefore, it takes a long time or multiple processes to make this part of the meat taste more delicious than the front leg meat.

In fact, the difference between pork foreleg meat and hind leg meat is fascia. Pork foreleg meat has more fascia, and pig's foreleg meat is composed of more than a dozen muscles, so when you cook, you will generally buy foreleg meat.

Compared with the two, the front leg meat will taste more delicate, and the braised pork made with the front leg meat will not be as greasy as the braised pork made of pork belly, nor will it be as hard as the hind leg meat.

The hind leg meat is more expensive than the front leg meat because the average pig has a greater amount of exercise on the front leg when running, so the meat quality of the front leg will be finer than that of the hind leg, and the fat will be less. Buy the front leg meat and come back to stir-fry, or make dumplings, the taste will be better. The foreleg meat is equivalent to a good pork belly, fat and thin, and it is not greasy to eat.

Compared with the front leg meat, the hind leg meat of the pig will have a little more fascia and fat on it, which may be too old for stir-frying, and it is not too much to stuff the teeth. But use cooking wine before burning.

It is very good to marinate for a while, grab some cornstarch and massage, use it to make meatballs, or stew pork soup.