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Pork Shoulder Blade Steak
Common Names: Pork 7-Rib Cut, Pork Steak
(Click on image to enlarge)
Description: This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.
Cooking Recommendations: Broil, Grill, Panbroil, Panfry, or Braise
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw trimmed to 0.16 inch | 702 | 87.87 | 36.28 | 5.67 | 12.52 | 308 |
| Broiled trimmed to 0.16 inch | 220 | 21.74 | 14.12 | 1.19 | 5.06 | 81 |
| Braise trimmed to 0.16 inch | 271 | 24.37 | 18.48 | 1.56 | 6.75 | 96 |
Pork Shoulder Blade Boston Roast
Common Names: Fresh Pork Butt, Boston Shoulder, Pork Butt Roast, Boston-Style Butt
(Click on image to enlarge)
Description: Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.
Cooking Recommendations: Broil, Braise, or Roast
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw 100 g trimmed to 0.16 inch | 155 | 19.37 | 8.00 | 1.25 | 2.76 | 68 |
| Roast, 3 oz. trimmed to 0.16 inch | 228 | 19.64 | 16.03 | 1.23 | 5.92 | 73 |
Pork Shoulder Arm Steak
Common Names: Arm Chop, Picnic Steak
(Click on image to enlarge)
Description: This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.
Cooking Recommendations: Braise, Broil
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw | 702 | 87.87 | 36.28 | 5.67 | 12.52 | 308 |
| Broiled | 220 | 21.74 | 14.12 | 1.19 | 5.06 | 81 |
| Braised | 271 | 24.37 | 18.48 | 1.56 | 6.75 | 96 |
Pork Shoulder Arm Picnic Roast
Common Names: None.
(Click on image to enlarge)
Description: This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.
Cooking Recommendations: Braise, Roast
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Raw | 635 | 89.59 | 27.94 | 5.40 | 9.65 | 295 |
| Roasted | 194 | 22.68 | 10.73 | 1.21 | 3.66 | 81 |
| Braised | 211 | 27.42 | 10.38 | 1.66 | 3.54 | 97 |
Smoked Pork Picnic Whole
Common Names: None.
(Click on image to enlarge)
Description: This is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.
Cooking Recommendations: Panfry,Roast
Nutritional Information
| Calories kcal | Protein g | Fat g | Iron mg | Saturated Fat g | Cholesterol mg | |
| Roasted | 238 | 17.36 | 18.15 | 0.81 | 6.52 | 49 |
Cooking Terms
- Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
- Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
- Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
- Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
- Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
- Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
- Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.