When killing a pig, the first knife is on the pig's neck, which is a part of the pig's upper scapula. Because pigs often move to this part. Therefore, the proportion of lean meat is relatively high, and in the cross section of this part of meat, the most essential part of the surface of pink fresh meat and filar silk white grease looks like plum blossoms, thus obtaining this elegant name.
There is very little plum blossom meat, generally only five or six kilograms per pig, about 20 centimeters long, with 90% lean meat in section and several thin fat wires criss-crossing. No matter what cooking method is used, it has the characteristics of smooth and tender taste and fresh meat.
Plum blossom meat is arguably the best piece of pork. Fat, thin and tender, it is the most tender meat in pork. You can slice, shred, dice, fry, fry, fry and so on.
Method for jud pork freshness
1, look at the epidermis: the epidermis of healthy pork has no spots; Purple bleeding spots often appear on the epidermis of dead pork, even dark red diffuse bleeding, and some will also appear red or yellow pimples.
2. Smell: Fresh pork has the normal smell of fresh pork; Deteriorated pork has odor such as bloody smell and rancid smell both on the surface and in the deep layer of meat.
3, look at elasticity: fresh pork texture is tight and elastic, and pressing the depression with your finger will immediately recover; Deteriorated pork is decomposed seriously, and the tissue loses its original elasticity, so it will rot to varying degrees. When pressed with your fingers, it is sunken and cannot be recovered, and sometimes your fingers can pierce the meat.
4, look at fat: fresh pork fat is white or milky white, shiny; The fat color of dead pork is abnormal, such as red, yellow or green.
5, look at the muscles: the lean meat of healthy pigs is generally red or reddish, with bright luster and little liquid flowing out; Dead pork is reddish purple and dull, and dark red blood oozes when squeezed.