2. The sitting buttocks are located above the hind legs, and the buttocks are all lean meat, but the meat is older and the fiber is longer. Generally used as white-cut meat or Sichuan-style meat.
3. Pork belly is the meat of elbow bones in the rib area. Is a layer of fat, a layer of lean meat. Suitable for braised pork, white stew and steamed meat.
4. Sandwich meat is located in the upper part of the front leg, with old texture and strong hygroscopicity, and is suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup.
5, the front row of meat is also called brain-dead meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.
6. The hoof is located at the lower part of the front and rear legs, and the rear hoof is better than the front hoof. Braised in soy sauce is ok.
7. Pig's head is suitable for making sauce, burning, boiling and pickling, and is mostly used for making cold dishes.
8, crown meat: this part of the meat is tender, slightly crisp, thin and fat. Suitable for diced meat, sliced meat and minced meat. Can be used for frying, walking or making soup.
9, door meat (also known as shuttle meat, skinless hip meat): fat and thin, tender meat, white color, long muscle fiber. Its usage is the same as that of tenderloin.
10, tenderloin: It is a piece of meat connected with heavy meat. The meat is tender, with heavy moisture and obvious muscle fibers. Suitable for stuffing, diced, strips, minced meat, balls, etc. Suitable for cooking, frying, soup, etc.
1 1, the dorsal neck muscle (referred to as 1 meat) refers to the dorsal neck muscle cut from the fifth and sixth ribs.
12, the front leg muscle (referred to as No.2 meat) refers to the front leg muscle cut from the middle of the fifth and sixth ribs.
13. Musculus Major Pai (referred to as Meat No.3 for short) refers to the muscles at the back of the spine that are cut in parallel at the ribs about 4-6cm below the spine.
14, hind leg muscle (referred to as No.4 meat) refers to the hind leg muscle cut from the joint of lumbar vertebra and sacrum (one and a half segments of lumbar vertebra are allowed). The above muscle parts can be used for stews and soups.
Extended data:
/kloc-After the 0/7th century, pork became the main meat in the world, and the criteria for choosing pork were similar. The highest-grade meat is the meat with the right ratio of lean meat and fat, which is not astringent or oily, and the parts are probably internal muscles, thighs and ribs. After that, if there is more white fat, the grade of pork meat will be low. But if it is full-fat pork, it can also be made into lard.
Different from the meat quality, the cooking method is also different. Eating pork, the meat in different positions tastes different. Pork tenderloin is the most tender, and the rear buttock tip is older. Stir-fry before and after buying ass; Stew meat and eat pork belly.
Baidu Encyclopedia-Pork (Ingredients)