Sirloin - tender and almost lean pig meat

Of course, of pig meat, in spite of the excessive fat content, you can cook the most naive dishes. This is a smoked bacon, and melting chops in your mouth, and fragrant dumplings. A shish kebab, in general, can be called a dream for a gourmet, is not it? But nevertheless from all variety of tidbits it is possible to choose and fast parts. These include the loin section. 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: "Is there a part of the pig's carcass of the filleon part?" All the interesting answers you will find in this article.

Pork carcass sub-rules

Usually at work they are based on the rules of the state standard. According to these norms, each half-carcass should be divided into eight cuts, which are then subdivided according to grades. So, let's see what each part of the carcass of a pig is called and what grade it is:

• Shoulder part - in addition to the forelimb, some part of the upper and costal zone is located in this lobe.
• The dorsal part - goes along the ridge and grabs the space down to the middle of the belly.
• The breast is symmetrical with respect to the dorsal part and contains ribs in its composition.
• Lumbar part - is closer to the hind limbs, adhering to the ham.
• Leg - hind leg together with coccyx and nearby thigh area.
• Tanks with cervical incision - fleshy space from the brisket to the head.
• The handle is the area of the forearm to the hoof.
• Shanks are part of the carcass, similar to the front shank.

The first five parts refer 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, even visually you can determine that the hindquarters (ham) is the most meaty. And removing the skin, which usually remains on the carcasses when chopping, there are also specific external characteristics of the pulp. So where is the loin? This place is the upper, most meaty and tender layer of ham. In contrast to the breast and scapula, there are no bones at all. Also, the least number of veins, muscle weave and fatty inclusions (if not consider fleshy longitudinal strips along the ridge). In appearance, it has a slightly different color and density. Below are described other distinctive features, thanks to which it is from this meat that you can cook certain dishes with an exquisite and delicate taste.

What special properties does the loin of other meat have?

Pork ham, if it is not too big, you can fry or bake whole. However, if the family is small, portions are too large. Therefore, it is more appropriate to divide this part of the pig carcass along the thigh and cook separately. The upper loin is distinguished by tenderness and special, light pink color. It does not contain multiple muscle fibers and fatty inclusions. Therefore, this part of the ham (and indeed the whole pig carcass) is considered the most delicious meat. The remaining mass of the hindlimb includes bones and more muscle interlaces and fibers, so it is not so valuable to use. From it, prepare a ham, which is also very tasty and nutritious, various dishes of minced and chopped mass, as well as roast from small pieces.

What dishes are prepared from the fillet?

Since this meat is not very fat, it is preferable to cook dishes from whole pieces or cut into plates of different thicknesses. This is due to the fact that during the heat treatment, especially after hammering, there is no quick frying, and the inner flesh remains juicy, but at the same time soft. Among the most popular delicacies are langet, beefsteak, briol. Below is a recipe for one of these dishes. The loin is also an ideal material for wrapping large and small rolls. Of thin slices make melting mouth roasting. In addition, the pulp can also be used in chopped form. These are all kinds of zrazy and schnitzels.

The recipe for pork briol

To prepare you need :

• About 700-800 g of loin fillet;
• A little large table salt;
• For frying - flour and fat;
• Butter - 60-70 g;
• Green chopped onion - 1 teaspoonful. a spoon.

Procedure :

1. Cut a piece of meat and dry with a paper towel.
2. Cut across the fibers on small plates with a thickness of not more than 1 cm.
3. Each slice, beat, wrapped in a plastic film, to a thickness of 1-2 mm.
4. With a knife, give the piece a circle shape with a diameter of about 10-12 cm.
5. Tear the brioche with a little salt and flour.
6. Fast fry on hot fat for 1-2 minutes on each side until ruddy, turning on both sides.
7. Serve on a warm dish, putting a piece of butter on top and sprinkling onions. Stewed or fresh vegetables are the best side-dish to the breeze.

Eat for health!