Our friends from Goshen Butcher Shop and Code 3 Spices will show you how Pork Shoulder, Pork Butt, and Boston Butt can be cut into Pork Steaks. Use these recipes to turn up the tasty the next time you fire up your grill or smoker. This is unique cut of pork that is largely unknown outside of the Midwest and is a great alternative to pulled pork!
There was a time and a place not long ago when you wanted a steak you held up 3 fingers to denote its thickness and a man cut it to your preference. This was before pre-packaged, pre-cut, watered down, untrimmed meat. When you paid for what you were going to eat not what you were going to cut off.
Well, those times are still here and if you know where to go! Today we are taking you first to Goshen Butcher Shop in Edwardsville, IL for some Pork Steaks.
What is a pork steak?
For those of you unfamiliar with the Pork Steak, it is a steak cut from the Pork Shoulder. This cut was created by Winfred E. Steinbruegge of Florissant, MO in 1956. It is made readily available by local grocery store Schnucks. This is an affordable cut of meat for local families and has become a regional delicacy.
How to Cook Pork Steak
After learning about the butcher’s trade from the meat masters at Goshen we’re going over to Michael Radosevich from Code 3 Spices BBQ compound or “meat park” as we call it to cook pork steak three ways.
Keep your eyes open for some Tri-Tip and a smoked Mac-n-Cheese. It will make you cry like your seeing the Grand Canyon for the first time.
Along with Mike, fellow meat connoisseurs Brad Iverson, Dayton Holloway and, Nathan Reese were prepping, cooking, and drinking with us.
These are the greatest group of guys to cook with, talk shop and spend a Sunday afternoon with!
These are the guys that remind us of why we love what we do. Food is the great equalizer. It has the ability to bring people of all backgrounds, faiths, color, and creed together even if just for a meal.
If you haven’t seen our video on beer braising pork steaks in the oven, check it out here.
And that is why we love this gig!
Stay tasty friends
RED MEAT LOVER