Plum blossom meat is the meat located on the shoulder blade of pigs, also called shoulder blade meat. There are some white ribs and some fat in the meat, which is in plum blossom pattern, so it is named the best piece of meat in pigs. Each pig weighs only 5.6 kilograms. Plum blossom meat is delicious, oily, tender and fragrant, and often cooked. If you want to buy plum blossom meat, you must go early or make a reservation with your boss in advance. Plum blossom meat is suitable for pork chops or barbecued pork.

Second: tenderloin

The tenderloin is mainly located on the back of the pig (that is, under the spine) and connected with the big ribs of the pig. Tenderloin is a kind of lean meat with little fat and no bones and muscles. Because the meat is tender and delicious, it is suitable for slicing, boiling, chopping, frying and frying, so tenderloin is often very popular in pork stalls.

Three: butt-pointed meat

The so-called butt-pointed meat is the meat on the pig's ass. The meat is fresh and tender, which can be used to replace the tenderloin. Hip-tip meat is divided into front hip-tip meat and rear hip-tip meat. The front buttock tip is slightly upward near the pig's front leg, and the meat quality will be slightly tender. The rear hip tip, that is, the rear hip and legs are slightly upward, the meat will be slightly harder and the fiber will be slightly thicker.

Four: front row meat

Located in the upper part of pig's front leg, also called upper brain meat. This kind of meat has tendons in it, and the meat is hard and old, which is easy to absorb water, so it is more suitable for making meatball stuffing.

Five: Pork belly

I believe that pork belly is the meat we eat the most. Pork belly is called pork belly because fat and lean meat are separated by several layers, which is located in the abdomen of pigs and is also the part with the highest fat content. Pork belly is rich in fat, but the fat is easy to melt and the lean meat is fresh and tender. Whether it is used for cooking, stewing or braised pork, it is very delicious.

Six: Sit on your ass.

A trapezoidal piece of meat, located on the hind leg, close to the skin, thin from front to back and thick in the middle. Also known as sitting on a plate. Meat is lean, slightly older, with longer muscle fibers and a hard taste. It is usually used for white-cut meat or cooked pork.

Seven: Marble meat

Marble meat is spherical and located in front of the bones of the hind legs. Marble meat is oval and covered with a film. It is full of vitality, tender meat and delicious. Whether it is soup or stew, it is an excellent choice.

Eight: front leg meat

The "pig hand" often mentioned in life is the front leg meat. Because pig hands are not very active at ordinary times, the fat content is generally more, which is twice that of hind leg meat. However, although pig hands are rich in fat, their meat is fat but not greasy. When used for stewing, the taste is better, the soup is fresh and fragrant, and it is also used for making braised pork. Friends in the north like to wrap jiaozi or steamed buns with their front legs.

Nine: hind leg meat

The hind leg meat is usually called "pig's foot", also known as the hind middle. Because pigs have more leg activities, hind leg meat contains less fat than front leg meat. Meat is more elastic, tender, fat but not greasy. Suitable for frying, boiling, stewing, burning and other cooking methods. It's delicious no matter how you cook it. Many ham sausages use hind leg meat.