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pork question

Discussion in 'Nutrition & Supplements' started by mgullic, May 10, 2007.

  1. mgullic

    mgullic Active Member

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    I recently purchased a couple of pieces of pork that were quite good and I am wondering what cut it actually was. It was simply labeled "Lean Pork Steak" and I have been trying to find the nutritional information behind it but there is nothing that is simply just "Lean Pork Steak." So I am wondering if any of you know what cut it is. It was about the size of my open hand (I have big hands) and it had a bone in it. It weighed 1 pound out of the package, but I trimmed off probably about 1-2 oz of fat, and the bone weighed 2 oz. It had some fat on the outside that I trimmed off, but other than that the fat was fairly minimal for it being a piece of pork. Any help would be greatly appreciated. Thanks.
     
  2. AnonIMust

    AnonIMust Well-Known Member

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    What shape was the bone, and did it curve around the edge like a chop? If so, it was a chop. However.....

    It was much more likely a Shoulder Blade steak form the pork shoulder butt portion. These are usually pretty fatty though, but it can be trimmed to lean it out.
     
  3. mgullic

    mgullic Active Member

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    The bone was fairly straight with sort of like a knob at one end. So it is probably a pretty leaned out blade steak?

    Also, when figuring out nutritional values, how do you calculate it with a bone still in there? Some of the sites I have been looking at say, " Pork, Fresh, Shoulder, Blade, Boston (Steaks) - Separable Lean Only, Cooked, Broiled" then I choose the 3 oz portion. Is this for a cooked piece of meat without a bone?
     
  4. AnonIMust

    AnonIMust Well-Known Member

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    Yes, it was most certainly certainly a shoulder blade. Keep in mind this is a super fatty cut of meat, essentially the whole butt version is what slow barbecued pulled pork is made from. :drool: Fantastic eats, but I'd be careful making this part of your regular low fat diet. :)
    Yes, that sounds like the lean meat portion. Bear in mind, this probably assumes you have done a REAL GOOD job of trimming the meat.
     

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