Pork steak: Difference between revisions
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'''Pork steaks''', sometimes referred to as a '''[[Boston butt]]''' or '''pork blade steak''', are [[steak]]s cut from the [[Pork butt|shoulder]] of the pig.<ref name=kirk>{{cite book|last1=Kirk|first1=Paul|title=Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue|date=2010|publisher=ReadHowYouWant.com|isbn=9781458768780|page=431}}</ref> Shoulder steaks are cut from the same [[primal cut]] of meat most commonly used for [[pulled pork]], and can be quite tough without long cooking times due to the high amount of [[collagen]] in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical [[beefsteak]], and are often [[stewed]] or [[simmer]]ed in [[barbecue sauce]] during cooking. |
'''Pork steaks''', sometimes referred to as a '''[[Boston butt]]''' or '''pork blade steak''', are [[steak]]s cut from the [[Pork butt|shoulder]] of the pig.<ref name=kirk>{{cite book|last1=Kirk|first1=Paul|title=Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue|date=2010|publisher=ReadHowYouWant.com|isbn=9781458768780|page=431}}</ref> Shoulder steaks are cut from the same [[primal cut]] of meat most commonly used for [[pulled pork]], and can be quite tough without long cooking times due to the high amount of [[collagen]] in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical [[beefsteak]], and are often [[stewed]] or [[simmer]]ed in [[barbecue sauce]] during cooking. Pork steaks are considered a cheaper [[cut of meat]], and they are often found on sale.<ref>{{cite book|last1=Smith|first1=John E.|title=Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save|date=2006|publisher=Ark Essentials|isbn=9780966928013|page=46}}</ref> |
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Pork shoulder steaks are a staple of [[St. Louis-style barbecue]]. Their creation is attributed to Jim Lysaught and Gil Smith, second-generation owners of [[Schnucks]] supermarket chain.<ref>{{cite news | url=http://www.feaststl.com/dine-in/features/article_062f2dcc-c7a2-11e2-aab9-0019bb30f31a.html | title=A Pork Steak Primer | work=Feast STL | date=May 31, 2013 | author=Scott Thomas}}</ref> Pork steaks are considered a cheaper [[cut of meat]], and they are often found on sale.<ref>{{cite book|last1=Smith|first1=John E.|title=Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save|date=2006|publisher=Ark Essentials|isbn=9780966928013|page=46}}</ref> |
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==See also== |
==See also== |
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Revision as of 22:16, 3 June 2017
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Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.[1] Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found on sale.[2]
See also
References
- ^ Kirk, Paul (2010). Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue. ReadHowYouWant.com. p. 431. ISBN 9781458768780.
- ^ Smith, John E. (2006). Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save. Ark Essentials. p. 46. ISBN 9780966928013.
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