Pork猪肉

What is pork · cuts differ a lot

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猪肉是什么 · 不同部位差别很大

Pork is one of the world's most-eaten meats, but 'a piece of pork' varies enormously, and the cut is what matters.

From the same animal, tenderloin is nearly pure lean (often 3-5 g fat per 100 g), while pork belly is more than half fat and can carry two to three times the calories of tenderloin. So 'is pork fatty?' has no single answer; it depends on the cut.

Common cuts, lean to fatty:

Tenderloin / loin: leanest, high protein densityLeg / shoulder (trimmed lean): lean, good for braisingPork shoulder/butt: marbled, tenderBelly: alternating fat and lean layers, the fattiest
Pork is paler than beef or lamb, which is why many are surprised it counts as 'red meat'. It does (judged by myoglobin and heme iron), just lower than beef or lamb. The macro-profile and rich-in scenes unpack this.

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