As if sensing her gaze, Lin Chen first took out several large cuts of pork from the bag, each with a thick layer of fat on the surface.
"This is pork from the front leg. Compared to the hind leg, the meat is more tender, and the fat-to-lean ratio is closer to three-to-seven. In Great Xia, we often use this cut to make dumpling filling."
"And this cut here," he said, pulling out another large piece of meat. "This is pork shoulder butt, also known as plum blossom meat. It's the shoulder blade area, equivalent to a blade steak on a cow. This cut is also perfect for all kinds of fillings. Its only drawback is that there's less of it, so it's more expensive."
A sharp blade sliced across, trimming away the sinew and fascia from the surface of the meat.
All this meat was skinless. Foreigners don't eat the skin, so most supermarkets and butcher shops remove it beforehand. You can only buy skin-on pork at Asian supermarkets.
