Miếng thịt cắt từ bắp thịt, nằm ở phía trước và chạy dọc cột xương sống

Pork tenderloin (pork fillet): is a cut from the muscle located in the front and running along the central spine of a pig near the lower hind legs. Pork tenderloin is the softest, lean, and has no fat at all. It is usually tender and not dry when being grilled or sautéed. Pork tenderloin is relatively low in calories, containing only about 93 calories with little fat. It is suitable for children and postpartum women.

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A pig’s trotter is considered as the best cut of the pig
Marrowbones are is the bones in the front and hind legs of the pig
Pork tail is the last part of a pig
Pork tail bone is the bone that runs along the spine, next to the pork tail
Pork neck bone is the bone removed from a pig's neck
Pork belly is familiar to any housewife
Boneless pork belly is the meat left in the belly of a pig
Rib tips are a cut from the fifth rib to the end of a pig’s breast bone
Pork rind, also known as pork skin, is the skin of a pig
Back ribs are a cut with bigger harder bones and less meat than rib tips