A flavorful cut, tender with marbled fat, giving it a juicy, rich taste. Grill or pan-fry it for a hearty meal, seasoned simply or with marinades.
Cut From: The shoulder of the pig — specifically the Boston Butt (upper shoulder) section.
It’s sometimes labeled as “blade steak” because it’s sliced from the pork shoulder blade roast across the grain.
🐖 Characteristics
Richly marbled with fat and connective tissue (similar to a beef chuck steak).
Has lots of flavor and stays juicy when cooked low and slow or grilled with care.
Usually 1/2–1 inch thick, with a small cross-section of the shoulder blade bone running through it.
🍽️ Cooking Tips
Great grilled, braised, or smoked — best when cooked to at least 145°F–160°F, allowing the collagen to tenderize.
Try marinating or seasoning generously; the fat content carries flavor beautifully.