Where is the pork tenderloin on the pig?

Pork is one of the most commonly used meats in our daily diet. A pig can be divided into different parts of meat. The meat from different parts of a pig has different qualities, so the taste of the dishes made from it is also different. Pork tenderloin is a relatively tender meat, but many people cannot tell what tenderloin is when buying meat. Let's take a look at where the pork tenderloin is on the pig.

1. Introduction

The most well-known and common one is pork belly, which is also called rib meat and is located in the abdomen of the pig. The meat is filled with fat and lean meat in alternating layers, so it is called pork belly. The fat in the pork belly melts when heated, and the lean meat is tender, making it suitable for making a variety of dishes. Including stir-frying, stewing, braising, braising, twice-cooked pork, etc.

2. Location

1. Tenderloin: It is the lean meat connected to the ribs under the spine. The tenderloin is usually the result of removing the bones from the ribs. The tenderloin is tender and has no tendons. It is all lean meat. It is also the most tender meat on the pig and is easy to process. It can be sliced ​​or shredded, and is suitable for dishes such as stir-frying, deep-frying, and sautéing. Such as sweet and sour pork, soft fried pork tenderloin, etc.

2. Sandwich meat: Located in the upper part of the front leg, the meat is tough and has tendons. It absorbs water easily and is suitable for stuffing meatballs.

3. Pork shoulder meat: This piece of meat is from the upper shoulder of the pig. Each pig weighs only five or six pounds. The meat is delicious, tender, fragrant and will not get overcooked even if cooked frequently. It can be used for roasting, frying, grilling, barbecue, stewing, etc.

4. Rump meat: Located on the upper part of the buttocks, the meat is tender and can be used instead of tenderloin.

5. Front trough meat: The meat from the part below the neck and above the belly. The front trough meat has a soft texture and is widely used. It can be fried, stir-fried or deep-fried.

6. Front row meat: also known as upper brain meat, it is a piece of meat on the back close to the neck. The meat is relatively tender and has long muscle fibers. It is suitable for stir-frying, sautéing, deep-frying, blanching, etc.

3. Notes

Located at the neck, it contains a large number of lymph nodes, lipomas and other pathogens and viruses, and the meat is of poor quality, so it is not recommended to be eaten.