What is a six-part pork and how to cut it?

In the slaughtering and processing industry, whole pigs, whole cattle, whole sheep, etc. Saw in half longitudinally along the midline of the spine, which is called dichotomy. The dichotomy is divided into four parts from 6-7 ribs horizontally. On the basis of tetrad, a transverse incision was made at the interval between the terminal lumbar vertebra and the immortal vertebra, and it was cut along the outer edge of the hip joint and the quadriceps femoris, so that each half of the carcass had three large pieces, and six pieces were called hexagons.

In fact, sextuple refers to the number of shares a whole pig is divided into, and it is divided into several shares.

First of all, six-cent pork is actually very common in our daily life.

Going to the supermarket to buy pork is generally divided into breast meat, hip meat and pork belly, which is actually the method of dividing pork into six parts. A pig has about two fans, each fan is divided into three pieces, and one * * * is six pieces. These six pieces belong to different parts of the pig, and the final names are also different. Besides, these six pieces of pork taste different. The breast meat is generally thin and has a lot of fascia, while the rear buttock meat is just a layer of fat with a large piece of lean meat on it, and the pork belly in the middle is a good material for stew.

Hexagon pork generally refers to ribs, which is what we often call pork belly. Pork is divided into six pieces, and then not every piece of pork is the best quality. Among these six pieces, pork belly between pork ribs and spine is now the most popular and the highest price.

Second, the process of pork slaughter

In fact, the steps of pig slaughtering process are quite complicated. First, healthy pigs should rest and fast, then take a bath, then coma, hang and bleed. The next step is to enter the slaughter process. Clean it after bleeding, then remove hair, circle the head and tail, and carve the anus. The next step is to gut and take out the internal organs in turn, and then it's time to divide the pork.

First, divide the pig into two halves, then remove the head, cut off the suet, remove the kidneys, and cut off four pig's trotters. Finally, the pig is stamped with a qualified seal and put into storage for cooling and acid discharge.

At this point, in fact, pigs are just a dichotomy. After the acid is removed, the pork will be cut into four or six parts as needed, which is the step that can be sold.

In fact, not only pork hexaploid, but also other meats, such as beef and mutton, can be divided in this way, but the number of possible parts will be different due to different sizes. In most cases, these meats can be divided into quads and sextuples, and the segmentation method is based on the specific position of spine and ribs.

I remember that there was a lesson in the previous textbook, "Knowing cows by cleverness". This text is about a skilled cattle-killing chef who decomposes a cow three times, five times and twice. He makes use of the connection characteristics between cattle bones.