Contents
Each type of meat when cutting pork carcasses has unique consumer properties. The sacrum is located in the pig at the back of the spine. This site is distinguished by high quality meat and is indispensable in the preparation of a large number of dishes from chops to a variety of salads.
Where is the pig’s rump
The rump represents the upper back of the animal’s back. This area of the pig’s back is inactive, so the muscles in this area remain soft. The fat layer here is underdeveloped.
It is believed that the rump of a pig should be wide enough and not too long. A flat, slightly sloping rump is considered ideal. If in an animal this part of the body is not sufficiently developed and is narrow, styloid, excessively short, this indicates problems in proper development. As a result, you cannot get perfectly tasty meat from such an individual. It is also believed that the quality of rump meat is directly related to the tail of the animal. A thin soft tail is a guarantee of a properly fed and raised pig.
What part of a pork carcass is the sacrum
Visually, the sacrum is the end of the upper back zone. In fact, this is a separate part of the carcass, which is located at the top of the ham. It is often also referred to as adrenal meat because of its location.
The sacrum of a pig is located in the hip cut obtained by cutting the carcass. It consists of top, inner, outer and side parts. After separating the ham from the carcass, it is necessary to properly cut it. So, to get the sacrum, you need to cut off the upper part of the cut from the ham.
After the initial deboning, the sacrum is covered with a small layer of fat. Depending on the culinary purpose, fat can be either left or cut off, leaving only pure muscle tissue.
Distinctive qualities of meat
Rump is often considered one of the best varieties of meat among those obtained from butchering pork carcasses. The muscles located in this area are practically not used during the life of the animal. The rump of a pig is located in an area where minimal physical activity implies a complete absence of hard muscle fibers and tendons, so the meat is extremely tender.
In addition to the extraordinary softness, the rump is almost completely devoid of fatty layers. As a result, meat is equated to a lean variety, becoming extremely popular among people who care about their health and practice proper nutrition. Also, such a product is recognized by nutritionists during courses aimed at weight loss and normalization of metabolic processes in the body.
According to the generally accepted specifications for high-quality cutting of pork, all lumpy semi-finished products are divided into several categories. The highest include products containing up to 10% of fat layers in their composition. Rump is considered one of the best parts of the carcass, along with lean tenderloin, ham and chop.
Due to the absence of fatty fibers, pork rump is perfect for people who, due to health problems, have to give up fatty foods. Due to the complete lack of physical activity in the animal, this meat is easily absorbed by the body. Thanks to this, the rump is perfect for people suffering from diseases of the gastrointestinal tract.
Due to the high quality of the meat, rump is a rather expensive product. It is significantly more expensive than the shoulder blade, neck, brisket and even ham. In stores, this part of the pork carcass is often in the same price range as the elite parts – tenderloin and carbonade.
What can be cooked from the sacrum and rump
The sacrum has long been considered one of the most valuable parts of the pork carcass. For centuries, culinary specialists have demonstrated miracles in preparing a variety of dishes from it. The most popular include:
- barbecue;
- roast;
- cutlets;
- boiled pork;
- escalope.
The sacrum has proven itself most in the preparation of shish kebab. Since the meat itself is extremely tender, it does not require strong softening marinades. Traditionally, marinades on kefir or mineral water with a minimum of spices are used. When cooking, the minimum fat layer enveloping the meat will not allow the kebab to dry out inside. The resulting dish will be juicy and tender.
In addition to shish kebabs, the rump is used to prepare all kinds of grilled and barbecued dishes. The minimum percentage of fat content allows you to achieve a special taste both with quick frying and with long languishing. For example, well-grilled pork is an integral part of any European holiday.
The most tender pork roast baked in the oven turns out to be very tasty and juicy. Cutlets prepared from this part of the carcass are considered a dietary dish recognized by the world community of healthy eating. Often the meat is simply cut into escalopes and fried until crispy. If you add vegetables and cheese to it, and then bake it in the oven, you get a dish that is not inferior to restaurant counterparts.
In fact, the scope of the rump in cooking is almost inexhaustible. From it you can cook a variety of roasts with your favorite vegetables, even dumplings. Lean meat is also an excellent addition to various salads.
Conclusion
The sacrum is located in the pig at the top of the hip cut and is one of the most valuable parts of the pork carcass. The meat is very tender and at the same time dietary. In addition, it is extremely beneficial for the body due to the almost complete absence of fat.
