優質豬肉

豬柳肉

豬柳是從豬梅頭與豬腿之間,沿著脊柱部分取得的肉。豬柳是優質部分之一,其種類甚多,包括無骨和帶骨切法。其脂肪含量極低,一般僅為2%左右,故過度烹煮會導致肉質乾硬。最常見的豬柳品種包括肋骨(又稱小排骨)、豬排(無骨或帶骨)及豬柳排等。上述部分均細嫩多汁,適合烤煮且無須預煮。

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