Do not buy every three only, this is the best meat of pigs, many housewives do not know

Back leg meat

This part of meat is thigh meat or corn meat, bordering on the buttock meat close to the leg.

The back leg muscle is usually lean, fragrant, soft, has plenty of water, dark meaty taste. The best way to prepare this dish is to dip hotpot, steam, boil, cut into thin pieces to fry.

Rib meat (hip)

This is considered the best meat of a pig because the meat is very soft, fragrant, sweet, flexible. This meat clings to the ribs and spine. It is considered "king" meat.

This rib meat can be processed into many delicious delicious dishes such as roasting, stir-frying ., especially grilling is extremely sweet and fragrant. Because it sticks to the flank, the seller does not filter this meat and sell it with the ribs.

Any housewife who meets this ribs should buy it immediately.

Front calf meat

This meat is also lean, firm, dark, with crispness and flexibility.

People often use the front leg meat to boil because it is very sweet and fragrant. In addition, it is possible to cook porridge, stew, steamed or boiled pork legs to eat or make offerings .

How to choose fresh and safe meat

Meat is thick, firm and elastic: If the meat is refrigerated, they should not be too soft, must be dry and carefully packed. Fresh pork must be firm, high elasticity, pressing your finger against the meat without leaving a dent and not sticking. Rancid meat will be deeply indented when pressed not to return to normal status immediately, sticking much.

Red flesh: Fresh pork will have dry outer film, bright red or dark red color, shiny. Color fat, normal solid. If you see the meat appearing brown, gray, deep red or light green, viscous, meaning that piece of meat has rancid.

Understand the origin of meat: Try to understand what this animal has been eating. You can check on the packaging or ask the butcher. Many experts agree that green grass cows have the best meat flavor, the amount of fat is also healthier.

The color and location of fat: The pieces of meat with fat lines are clearly visible on the surface with a better taste. However, too much fat makes the meat hard. Usually, the fat line of young pigs / chickens / cows will be white, while the old flesh is slightly yellow, but it is better even if not soft.