Pork Cuts ID & Cooking Recommendations - Boston and Picnic Shoulder

Pork Shoulder Blade Steak


Common Names: Pork 7-Rib Cut, Pork Steak

Pork Shoulder Blade 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

Pork Shoulder Blade Boston Roast
(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

Pork Shoulder Arm 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.

Pork Shoulder Arm Picnic Roast
(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.

Smoked Pork Picnic Whole
(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.