How to prevent the meat bought from being raised by feed? It's unhealthy to eat.

Distinguishing between "feed pork" and "raw pork" is not as complicated as imagined, and it does not require advanced theoretical knowledge. I have summed up the experience of "one fat, two colors and three sizes" in the past (you can review it in my related articles). Today I will introduce it in a simpler and more popular way. You only need to identify according to the five points that the old farmer said, and the problem will be solved!

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Look at pig skin and pig fat first.

I think everyone should know that pigskin and pig fat are pig parts. This is nonsense, no explanation. Remember one thing: most pigs are fed cooked feed mixed with weeds, vegetables and corn for a long time; Feed pigs are basically ripened with compound feed, and the feeding time is short. Therefore, local pigs have thicker skin and fat, darker color and more oil and water; Feed pigskin is thin and white, and you can't see much oil and water. Moreover, if you don't add soy sauce or douban to fry fat, the feed pork looks completely glistening, while the local pork looks much darker.

Smell pork again.

If your nose is sensitive, you can distinguish "feed pork" from "native pork" by the taste of pork. Because feed pigs are fed with compound feed, the meat that grows out will have a different smell; The local pork is fed with cooked feed, which is not fishy and has a faint fragrance. As long as you feel it with your heart, your nose will have different feelings about these two flavors and it is easy to distinguish them.

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Observe the fatness of pork.

The main purpose of people feeding feed pigs is to sell money, so most of them are improved varieties of clenbuterol; The main purpose of rural people to feed local pigs is to eat them themselves, so they are generally local hybrid pigs, regardless of fat or thin. Therefore, we can observe the cut pork. If it is found that there is more lean meat and less fat meat, it is mostly feed pork. If it is found that the fat is relatively uniform or high in fat, it is generally local pork.

Check the size of pigs.

As a local breed, local pigs generally don't grow too big and too long, but they look fat and round. Feed pigs are basically improved varieties, pursuing rapid growth, so people feel slender and slim. People go to the countryside to buy meat, and if they happen to meet farmers killing pigs, they can make a preliminary judgment accordingly.

Then confirm with touch.

This method requires some experience, and it is not a big problem for rural people who often contact pigs. But for urban people, it may not be easy to grasp and can be used as an auxiliary means. Generally speaking, local pork has good elasticity, toughness and stickiness to the touch. The feed pig is stiff and inflexible when touched, and it feels either extremely dry or dripping soup, which makes it uncomfortable.

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To sum up, the above five tips are the little experiences shared by the old farmers to distinguish between "feed pork" and "local pork".