Cows, sheep, pigs and other tender meat on both sides of the spine. Pork loin is a strip of tender meat inside the spine of the pig. Large loin and small loin, large loin is connected to the ribs outside the large ribs covered with tendons, usually after eating a large row of bones is loin, small loin is a muscle inside the spine, less, very tender. Pork is one of the most important animal foods on the table at present. Its meat is tender and easy to digest. The loin of the pig is again divided into ridges and loins. In the back position, the ridge above the ridge is the outer ridge, which runs through the entire back, so it is also called the ridge, the tang meat, and the hard ridge. It is the tender lean meat; the loin is on the underside of the outer ridge, from the kidney to the water bone. The meat between them is a long round shape, with a finer one, and the tenderest meat. Due to the low amount of loin, it is often used to replace the loin with the outer ridge.
One, chicken loin
It is chicken breast. It is the meat in the chicken's chest, shaped like a brawl. The meat is tender, delicious, nutritious and nourishing. However, it contains only fat equivalent to shrimps, crabs, and the like. It is the only meat that does not have to worry about the human body being damaged by animal fat. Meat is a part of the protein content.
Second, the sheep loin
The loin of the sheep is a small strip of meat that lies immediately to the back of the spine. The fibers are slender and soft and tender. Suitable for cooking, frying, frying, frying and so on.
Third, pork loin
The loin of the pig is divided into ridges and loins.
Outer Ridge
In the back position, the ridge above the ridge is the outer ridge that runs through the entire ridge. It is also called the ridge, the lean meat, and the hard ridge. It is the tender lean meat (the meat shop calls 3 # meat, and some people also take it Called loin);
Loin
The loin is located on the underside of the outer ridge, and a piece of meat from the kidney to the water-dividing bone is a long, rounded one with a slightly finer, tenderest flesh (also known as lumbar flesh). Because the loin weight is too small (only one loin and outer ridge of a flesh), the ridges are often used to replace the loin when cooking.
Fourth, beef tenderloin
Beef tenderloin is a lean meat inside the spine. The meat is tender and suitable for sizzling, smooth-curing, soft-fried and so on.