Plum meat is the meat in the center of the pig's scapula, that is, the part where the first knife is made under the pig's neck when killing the pig, that is, part of the pig's upper scapula.

"Plum meat" is also called "plum meat", but it should be a misinformed "piece of meat". Because there are only two pigs, it is called "meat". Located in the center of the scapula, this part of the meat can be said to be the best piece of meat on the pig, with fat, thin and tendons.

Characteristics of plum blossom meat

The biggest feature of plum blossom meat is the distribution of large and small fats on lean meat, which looks similar to plum blossom meat and has always been the most "bright" piece of meat on the fresh meat counter. Plum blossom meat is characterized by long boiling, long stewing, long frying and long roasting, but it is neither old nor firewood, so the roast pork chops in many barbecue shops are plum blossom meat. Plum blossom meat not only tastes tender, but also adds meat flavor with a little fat, which is very suitable for the elderly and children at home.