2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Certainly, from pig meat, despite the excessive fat content, you can cook the most delicious dishes. These are smoked brisket, and chops that melt in your mouth, and fragrant dumplings. And barbecue, in general, can be called a dream for a gourmet, right? But still, from the whole variety of tidbits, you can choose lean parts. These include the loin. How does it differ in appearance from other meat? What are its taste characteristics? What can be prepared from this product? And, perhaps, in conclusion, the main question arises: "In what part of the pig's carcass is the loin part?" You will find all the answers you are interested in in this article.
Pork carcass subdivision rules
Usually, when working, they are based on the rules of the state standard. According to these standards, each side carcass must be divided into eight cuts, which are then subdivided into grades. So, let's look at the name of each partpig carcasses and what grade it belongs to:
- Scapular part - in addition to the forelimb, this lobe also contains some part of the upper and costal zones.
- The dorsal part - goes along the ridge and captures the space down to the middle of the belly.
- The brisket is symmetrical in relation to the dorsal part and contains ribs.
- Lumbar part - located closer to the hind limbs, adjacent to the ham.
- Ham - hind limb together with coccyx and nearby thigh area.
- Baki with a neck notch - a fleshy space from the brisket to the head.
- Knuckle - the area of the forearm to the hoof.
- Shanks - a part of the carcass, similar to the front knuckles.
The first five parts belong to the first grade of meat, the rest to the second.
Where is the loin?
If you take into account the quality of all parts of the carcass, then even visually you can determine that the hind limb (ham) is the most meaty. And by removing the skin, which usually remains on the carcasses when chopped, the special external characteristics of the pulp are also revealed. So where is the sirloin? This place is the top, most fleshy and tender layer of the ham. Unlike the brisket and shoulder area, there are no bones at all. There are also the least veins, muscle interlacings and fatty inclusions (if you do not consider the fleshy longitudinal stripes along the ridge). In appearance, it has a slightly different color and density. Other distinguishing features are described below,thanks to which it is from this meat that you can cook certain dishes with an exquisite and delicate taste.
What are the special properties of the sirloin from other meats?
Pork ham, if it is not too big, you can fry or bake whole. However, if the family is small, the portions are too big. Therefore, it is more expedient to divide this part of the pork carcass along the thigh and cook separately. The upper sirloin is distinguished by tenderness and a special, light pink color. It does not contain multiple muscle fibers and fatty inclusions. Therefore, this part of the ham (and indeed the whole pork carcass) is considered the most delicious meat. The remaining mass of the hind limb includes bones and more muscle weaves and fibers, therefore it is not so valuable for consumption. It is used to prepare ham, which is also very tasty and nutritious, various dishes from minced meat and chopped mass, as well as roast from small pieces.
What dishes are prepared from the sirloin?
Since this meat is not very fatty, it is preferable to cook dishes from whole pieces or cut into plates of various thicknesses. This is due to the fact that during heat treatment, especially after beating with a hammer, there is no rapid frying, and the inner pulp remains juicy, but at the same time soft. Among these most popular delicacies are langet, beefsteak, brizol. Below is a recipe for one of these dishes. The sirloin is also an ideal material forwrapping large and small rolls. Thin slices are used to make a melt-in-your-mouth roast. In addition, the pulp can also be used in chopped form. These are all kinds of zrazy and schnitzels.
Pork brizol recipe
For cooking you will need:
- about 700-800g loin tenderloin;
- a little coarse table s alt;
- for frying - flour and fat;
- butter - 60-70 g;
- chopped green onion - 1 tsp. spoon.
Cooking order:
- Wash a piece of meat and pat dry with a paper towel.
- Cut across the grain into small slices no thicker than 1 cm.
- Punch each slice, wrapped in plastic wrap, to a thickness of 1-2 mm.
- Use a knife to shape the piece into a circle with a diameter of about 10-12 cm.
- Treat the brizoli with a little s alt and flour.
- Fry quickly in hot fat for 1-2 minutes on each side until golden brown, flipping on both sides.
- Serve warm, topped with a dollop of butter and sprinkled with onions. Stewed or fresh vegetables are the best side dish for brizol.
Eat to your he alth!
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