Pork Steaks? Have you ever heard of them?

I don't think I've ever seen pork steaks in the stores. I always referred to those funky looking pork chops you get if you buy the assorted pack or get the whole loin cut up as a pork steak, just because it looks more like a steak than a chop. Sliced Boston butt, I like the idea.
And putting it back in the gravy to simmer, Mama, that sounds fantastic. I might do that with the pork chops I am frying tonight. I'm making gravy anyway :^)
 
Miniman said:
I just use them like I would a pork chop. In fact, I quite often do chops for me and one son and steaks for DW and the other because they don't like food with bones in it.
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i do them like a pork chop just as you said. but the stew sounds like a good idea to try. :applause:
 
All this talk about Pork Steaks has decided for me what is for dinner tonight. I’ll take 2 Pork Steaks, dredge in flour, fry till golden brown, then top with gravy and bake at 350 for 35-45 minutes. At that point, they’ll be fork tender with lots of good gravy.

Here’s the label on the Pork Steaks I can get down here.
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Here is what they look like after I’ve trimmed the fat ring from the fat cap off. As you can see, this is still a fatty cut. And you can see the bone in it. Pretty sure that is the shoulder balde.
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There was quite a bit of fat to trim!
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In other countries, butchers make different cuts of meat from animals than our American cuts of meat. There is also less waste. You can find pictures on the internet showing these differences, if you are interested.
 
OK, dumb question, but I just noticed, why is this in the BBQ forum. I'm guessing we have a pork forum...

Now if we were to smoke those pork steaks (lol).
 
I've seen pork steaks that were just loins sliced....and they can be extremely dry.

Cutting a butt or shoulder..? Sure, why not? I don't think you'd get uniform slices, though, but it sure would be tender.
 
chowhound said:
OK, dumb question, but I just noticed, why is this in the BBQ forum. I'm guessing we have a pork forum...

Now if we were to smoke those pork steaks (lol).
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See, that’s my way of cruising the forum. I just hit New Posts and reply to those I’m interested it! I had no idea this was in BBQ! :lol:

I rarely ever use the sub categories. I hit New Posts to see what is going on, and I use search to find a recipe. About the only time I worry about a sub category is when I need to put a recipe in the right place.
 
VeraBlue said:
I've seen pork steaks that were just loins sliced....and they can be extremely dry.

Cutting a butt or shoulder..? Sure, why not? I don't think you'd get uniform slices, though, but it sure would be tender.
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Amen! I love "loin chops", and often cut my own, but you have to be careful with them or they dry out fast and get tough. IMO, they are never a candiate for gravies and braising techniques. Just a hot fast cook to lock in the juices......or cut up for stiry fry.
 
Mama said:
That's what I do too...except, after I brown them, I caramelize some sweet onions in the pan and turn that into a gravy, add the pork steaks and simmer.
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That's how I've always made them too Mama! Definitely with mashed taters... I do sometimes grill them and add bbq sauce at the end.
 
Good thing about all that fat I trimmed off is I can render it down to schmaltz (lard) for use later, plus the crispies go to the outdoor babies. Not bad. Use every bit as I always say! :thumb:
 
BamsBBQ said:
pork shoulder = pork butt = boston butt = country style ribs = pork shoulder steaks
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I was under the impression that country style ribs come from the loin nearest the shoulder but are not from the shoulder themselves....

And the term Butt here has nothing to do with a place on the pig. Back in the day of the wooden ship, they packed salted pork shoulders in large barrels called buts. Boston was the center of shipping for the new United States at the time so these butts full of pork were often bound for Boston. Thus the name Boston Butt was coined. Nowadays the word Butt and Boston really have nothing to do with the meat but it has stuck in some places...
 
Imagine what you can find at the store if you're looking for it :bonk:
 

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chowhound said:
Imagine what you can find at the store if you're looking for it :bonk:
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See, it's just not all that prevalent the farther you get from St. Louis. My cousin (the one on the site withe Dad and I) lived in Mississippi for a few years. If he wanted pork steaks he had to buy the whole shoulder and have them sliced. They wouldn't shave a few steaks off for him. Their neighbors thought they were nuts till they tasted them...My dad's cousin can't find them anywhere in Maryland...
 
Yeah, I wonder if they would even slice you a couple off a butt if you asked them... I'm sure they would at least slice the whole butt up for you, but if you just wanted a couple, I'm not too sure. These ones I bought were all trimmed up, too.
 
chowhound said:
Yeah, I wonder if they would even slice you a couple off a butt if you asked them... I'm sure they would at least slice the whole butt up for you, but if you just wanted a couple, I'm not too sure. These ones I bought were all trimmed up, too.
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Enjoy one of the easiest and quintessential BBQ meats you can find. So simple to make. Always tender. Always delish....
 
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