Due to the raging pandemic, I recently returned from a family visit near St. Louis, Missouri (USA). With the notable exceptions of St. Louis city and county, that region of the state was significantly more open for business than where I currently live. As someone who would normally travel hours just to try new food, and because it had been 25 years since my last visit, naturally, I had barbecue on my mind.
For those of you who may not be familiar, St. Louis is most famous for ribs, and for its high per capita consumption of bbq sauce. There are other foods
which I may cover in later posts, but for now, let’s talk about the pork steak.
At first glance I thought, pork steak? Isn’t that just a ridiculous synonym for a pork chop? Apparently, no…you see, a pork steak – also known as a blade steak or Boston butt- is cut from the shoulder, and is said to be a cheaper cut, whereas a chop is from the rib/loin.
Pork steaks were popularized in the St. Louis area more than a century ago, and may even be more common on an Eastern Missouri menu than the signature ribs.
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