The pork steak is actually a butt roast cut into blade steaks across the bone. The butt is from the leg when cut from the shoulder. You should try them -- they are very tender. A very different cut from a pork chop ("pork porterhouse") which is a loin and tenderloin seperated by the "T bone".
Ck this out: http://virtualweberbullet.com/meatcharts_photos/porkcuts.pdf
I've never seen this name packaged on the meat. Is there a name for this steak commonly called something else? I even asked the butcher the other day, and he looked at me with a frown. Blade steak? And yea, I wanna try them.
I've never seen this name packaged on the meat. Is there a name for this steak commonly called something else? I even asked the butcher the other day, and he looked at me with a frown. Blade steak? And yea, I wanna try them.
How thick are the steaks and how high are the temperatures? When I grill them direct I treat them just as I would pork chops, which means they still have a touch of pink when they're done.What is the best way to cook these? Everytime I cook these they dry out. I have cooked over the coals, and indirect no difference. Thanks.