Pig sacrum

Pig sacrum

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Each type of meat when cutting pork carcasses has unique consumer properties. The sacrum is in the back of the pig's spine. This site is notable for its high quality meat and is indispensable for preparing a large number of dishes from chops to various salads.

Where is the pig's rump

The rump is 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 is underdeveloped here.

It is believed that in a pig, the rump should be wide enough and not too long. A smooth, slightly sloping rump is considered ideal. If in an animal this part of the body is underdeveloped and is narrow, styloid, excessively short, this indicates problems in proper development. As a result, ideally tasty meat cannot be obtained 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 the 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 that is located at the top of the ham. It is often also referred to as adrenal meat due to its location.

The rump 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 rump, it is necessary to cut off the upper part of the cut from the ham.

Important! The correct deboning of pork carcasses allows you to get the perfect cuts of meat necessary for the preparation of a particular dish in the future.

After the initial deboning, the sacrum is covered with a small layer of fat. Depending on the culinary use, the fat can be either retained or trimmed, leaving only clean muscle tissue.

Distinctive qualities of meat

Rump is often considered one of the best types of meat among those obtained when cutting pork carcasses. The muscles located in this area are practically not used during the life of the animal. Pig rump is located in an area where minimal physical activity means the complete absence of tough muscle fibers and tendons, so the meat is extremely tender.

In addition to its extraordinary softness, the rump is almost completely devoid of fatty layers. As a result, meat is equated with 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 losing weight and normalizing metabolic processes in the body.

According to the generally accepted specifications for varietal cutting of pork, all lumpy semi-finished products are divided into several categories. The highest includes products containing up to 10% fatty layers. Rump is considered one of the best parts of the carcass, along with lean tenderloin, ham, and chop.

Attention! Often in grocery stores, under the guise of a rump, you can find the back of a ham. Unscrupulous butchers can pass off even a well-processed shoulder blade for him.

Due to the absence of fatty fibers, the rump of pork carcass 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, rump is perfect for people suffering from diseases of the gastrointestinal tract.

Due to the high quality of meat, rump is a rather expensive product. It is significantly more expensive than a shoulder blade, neck, brisket and even a ham. In stores, this part of pork carcass is often in the same price range as the elite parts - tenderloin and chop.

What can be cooked from rump and rump

The sacrum has long been considered one of the most valuable parts of pork carcasses. For centuries, culinary experts have demonstrated miracles in preparing a variety of dishes from it. The most popular are:

  • barbecue;
  • roast;
  • cutlets;
  • boiled pork;
  • escalope.

The sacrum has proven itself the most in the preparation of kebabs. Since the meat itself is extremely tender, it does not require strong softening marinades. Traditionally, marinades are used on kefir or mineral water with a minimum of spices. When cooking, the minimum fat layer that envelops the meat will prevent the kebab from drying out inside. The resulting dish will turn out to be juicy and tender.

In addition to kebabs, rump is used for cooking all kinds of grilled and barbecued dishes. The minimum percentage of fat content allows you to achieve a special taste both with quick roasting and with prolonged simmering. For example, well-grilled pork is an essential part of any European celebration.

The most delicate rump pork baked in the oven turns out to be very tasty and juicy. Cutlets made from this part of the carcass are considered a dietary dish recognized by the world healthy eating community. Often the meat is simply cut into escalopes and fried until crisp. 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 culinary uses of rump are virtually endless. It can be used to make a variety of roasts with your favorite vegetables, even dumplings. Lean meat is also a great addition to various salads.


The rump is found in the upper leg of the leg of the pig 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 its almost complete absence of body fat.

Watch the video: Sacral Illiac Joint and Sacrum Endfeel (January 2023).

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