Parts of pork and their names

Lovers of meat and this food product know that pork meat is much softer than beef meat, and it does not need to be cut through the hanging method. Pork has a higher fat content, but parts of the pork carcass received less protein and water. The human body absorbs pork fat much faster and easier, and those who follow their figure can find lean pork on store shelves, it should have the abbreviation PSE. Pork lard is light, but dense, and will have a slightly grainy structure.

Salo from pork

Pig carcass parts

Pork parts can be divided into only two types:

1. Top grade. It includes loin or dorsal part, scapular and lumbar parts, brisket, ham.
2. The second has a knuckle, a bike with a neck notch and a shank.

Tanks with neck notch

Tanks are quite fatty and tasty meat, which has streaks of fat. It is best to choose this type when preparing frying using a grill, stewing method or for roast recipes. They can be divided into several more subtypes: the tanks themselves are a buccal product, a neck on the bones, a boneless region of the neck.

Scapular part

For cooking meatballs, cooking a rich soup or other dish, the scapular region is suitable, which can also be divided into other subtypes: the whole part and the bones.

Brisket

Ideal for cooking schnitzel, chop, barbecue, etc. This is one of the favorite components of animal connoisseurs of good meat.

Pork loin on the rib

Lumbar part

The lumbar part produces the most tender meat that can be fried whole, there is more meat here than in any other part of the pig, it is suitable for preparing various dishes, ranging from soup to soft meat on fire or coals.

Ham

Often cooked whole. It is divided into two types: upper and lower parts. The first contains a large amount of meat, so it is great for frying cutlets and cooking soups. From the bottom take a ham.

Golyashka

This meat, obtained from the back leg of the animal, looks like a shank.

Brisket

The compacted end of the brisket is easily fried and goes very well with various kinds of sauces. It can be divided into three subtypes: bones, a boneless piece, and potusanina, which comes from the animal’s press.

Knuckle

It is called rough meat, which must be well processed thermally. It is often rolled up in the form of a roll and so sold for the purpose of stewing or frying.

Baked knuckle

Useful tips for cutting pork carcasses

1. The first step is to prepare in advance all the necessary tools and utensils, where you will put the various parts of the animal’s body. The process of butchering the carcass is quite laborious, so it is necessary to prepare for it in advance.
2. The knife used to butcher the carcass must be perfectly sharp and comfortable. Do not forget to stock up on a hacksaw, it is necessary to separate the head.
3. Before starting butchering, the meat should be carefully felt to understand where the joints or joints are. Such manipulations will help to make an accurate cut.
4. If you use an ax to cut the bone, but it must be placed directly on the bone itself, and then hit the tool with a hammer. Thus, the bone will remain intact and will not break into small pieces.
5. Butcher the carcass in a convenient place where you will not be distracted from the main task. A table should be installed in the room, enough space for salting. You can’t rush into this process, as your skills will determine how the meat will turn out.

Diagram of body parts of a pig

Reference. According to certain anatomical as well as physiological parameters, pigs are quite similar to humans, so they are often used in various experiments, research and medicine.

Most often, regardless of breed, the animal has a compact body and an elongated muzzle, at the end of which there is a cartilaginous patch. With it, the animal digs the ground to find food. He also has well-developed fangs that are curved upwards.

The pig loves to dig the ground

Briefly speaking about the anatomy of these animals, the following main parts of the pork carcass should be distinguished:

1. The head, in which there is an area of ​​​​the face and an area of ​​uXNUMXbuXNUMXbthe brain – the skull.
2. Neck: experts talk about two areas of it – this is part of the jugular groove and the area of ​​uXNUMXbuXNUMXbthe neck itself.
3. Torso: these are all sections that start from the back and end with the tail, for example, the loin, udder, etc.
4. Limbs: both front and back, consisting of almost the same bones, muscles and joints as in humans (for example, shoulders, elbows, knees, etc.).

Zoologists have identified only five species that indicate the constitution of the body of a pig:

• in natural breeds, most often a rough constitution;
• meat varieties of the animal received tender;
• dry (also called dense) is found in meat-fat breeds of pigs;
• in sebaceous ones, most often the raw or loose type.

Conclusion

Pork is one of the most common and sought-after types of meat among buyers, since absolutely any dish can be made from it, where there is a meat ingredient. Before preparing a special recipe, it is necessary to take into account the type of meat, its origin and the part of the body from which it was obtained, since this factor affects the taste of the final dish itself.