Every cut of the hog

Pork steaks

Also blade steaks, shoulder steaks

The butt, sliced ¾–1 inch through the blade. St. Louis tavern cut. Not a loin chop.

Per animal

2 butts · 8–12 steaks if you cut them that way

Per half-hog

4–6 steaks

How to cook it

Grill or smoke to 190–195°F so the collagen gives. Sauce at the end. A blush chop temp leaves them tough.

Rarity

A Midwest habit. Ask the butcher to slice a butt. Grocery ‘pork steak’ is often this.

What to buy

Ask for 1-inch blade steaks from a butt. Thin ones dry out.

Money

Same meat as pulled pork, different shape. Usually cheaper per pound than chops.

Trim

Leave the fat. Trim only silver that will not render.

Leftovers

Chop for fried rice or a gravy.

You spend the whole butt. You do not also pull that shoulder.

19 cooks in the library for pork steaks.