Extraction Method for Spare Rib Roast - Head Meat of Porks Head

摘要

The present invention relates to a method for cutting meat off from the pig head bone of a pig after putting the same, which is a byproduct of slaughter, in cold water to extract blood therefrom. The method includes: a right cheek meat and skin separation step of cutting and separating the head meat including the right cheek meat from pig head bone on the cut surface of the pig head while cutting and separating the skin to the nose part from the pig head bone; a chin separation step of cutting and separating the head meat on the chin part including the tongue part from the pig head bone on the right cheek meat from the pig head bone; a left cheek separation step of cutting and separating the head meat including the left cheek meat from the chin part including the tongue of the pig head from the pig head bone; and a neck meat and head meat separation step of cutting the entire head meat including the skin to the nose part of the pig head, skin on the front head surface, and skin on both ears from the pig head bone. The pork from the pig head, which is a byproduct of slaughter and only used as cold pork dishes, can be used to obtain the head and neck meat with excellent texture and high values efficiently, thereby using the head meat and neck meat for various gourmet dishes.