Thịt nạc dăm là lớp thịt mềm, có các lớp mỡ mỏng xen kẽ với thịt

Pork collar is a soft cut consisting of alternate layers of fat and lean meat, which makes it suitable for making minced pork if you do not want too dry and greasy meat. It is a perfect choice for customers who like to eat lean meat mixed with a little bit of fat.

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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