Front meat is what we often call front leg meat. The term front meat is a term commonly used among butchers. The meat of the front trough is tender and lean. It is very good whether it is used to stir-fry slices of meat, make dumplings, or fry meatballs. It is also cheap and can be said to be the most cost-effective part of pork.
What other parts are called
Plum-blossom meat
Plum-blossom meat, as the name suggests, is meat shaped like plum blossoms. It is the upper shoulder meat of pigs and has more lean meat. The lean meat is mixed with a little flecks of fat, which looks very beautiful. At first glance, it looks a bit like marble pattern. It is said that there are only 5-8 kilograms of plum blossom meat on a pig, so plum blossom meat is very popular at pork stalls. Many experts choose this piece of meat when buying pork. The meat of plum blossom meat is tender and alternately fat and thin. It is suitable for barbecue, shabu-shabu and stir-fry. It is also good for making dumpling fillings and croquettes.
Lower pork belly
When buying pork, you often buy pork belly, but you don’t know that pork belly is divided into “upper and lower” parts. Upper pork belly is mainly in the part of the ribs, and the fat is There is more meat and less lean meat, and it tastes greasy; pork belly is the pork belly from the belly of the pig. It has more lean meat and less fat. It has clear layers and tender meat. It tastes fragrant but not greasy, so pork belly is also called pork belly. The dealers call it "high-quality pork belly" and "three-layer pork belly". When people in the know buy pork belly, they usually choose pork belly. Therefore, when we buy pork belly, we directly tell the butcher, "Put the pork belly." Once the butcher hears that you are an expert, he must not fool you with the pork belly.
Whether you are making braised pork or Dongpo pork, pork belly is the best choice. The dishes will be fat but not greasy, soft and glutinous.
Tongshan meat
Tongshan meat is also called shoulder meat and outer spine meat. It has a layer of fat on the outside and a piece of lean meat. This piece of lean meat is mixed with other parts of the meat. Lean meat is different. It has no connective tissue in the middle, and the meat is neat and tender. It is a good choice whether it is used to cut into shreds or slices. Many friends are not good at cutting shredded meat, so they can choose to use tenderloin meat to cut the shredded meat, which is easier to cut neatly and beautifully. If you want to stir-fry shredded or sliced ??pork, but don’t want to buy too expensive tenderloin, then tenderloin is your best choice.