How to identify pork well

Lead: How many people are carnivores who don't eat meat like me? If there is no meat in any meal, only Laoganma can swallow it. Life is like this. Bring meat! And in China, the most common thing on the dining table is pork! We often say that lean meat, fat meat and pork belly usually come from pork. How to choose?

How to identify pork?

Look at the color: the really good pork color is neither the pink of feed pigs nor the deep red of swill pigs or ordinary rural pigs, but the bright red of beef, including its fleshy fiber. Look at the comparison chart. Figure 6 is obviously better than the first five. In the process of feeding, pigs will grow a lot after being fed with feed, but they will grow slowly without feeding, resulting in uneven fiber of pork, while the fiber of No.6 pork is uniform and thick, which is completely close to that of beef. Look at this piece of meat, rich in marbles. The pig is growing, because daily exercise makes it grow at a constant speed, so its fat and muscle layers must cross layer by layer to grow.

smell

Smell the pork: the freshly killed pig has a faint smell, which is similar to beef and mutton. Pigs will eat a lot of grass and plants in the daily growth cycle after long-term stocking, so in the animal kingdom, the meat quality of herbivores such as cattle and sheep will form a faint smell, so this is also a very important criterion for judging pigs.

taste

Taste what? Taste his fat. Ordinary fat meat is soft, greasy and rotten when it is fried and roasted. No chewing, no taste in the mouth. But after the really good pork is fried and baked, its whole fat is very chewy and elastic, and contains a lot of elastic substances. He is not an ordinary square pig, because his fiber layer is thick, so this is a taste.

touch control

If you have the opportunity to catch up with the farm to kill pigs, you can feel it on the spot. Put on disposable gloves and touch each piece of lean meat with your hands. When you pinch it with your hand, you will feel it will burst and crush your hand. Because the pig's fat bubble is embedded in this fat layer by layer, the cells are not dead when the pig is slaughtered, so when you pinch it with your hand, you will feel that it will burst and break your hand.