Member’s Mark Bone-In Pork Shoulder Blade Steaks, Tray (priced per pound)

Member's Mark Pork Shoulder Blade Steaks are a delicious and versatile addition to your weekly dinner lineup. Quick and easy to cook, these pork blade steak work with a variety of recipes. While shoulder chops can be cooked over high heat if properly tenderized first, they also withstand being braised in slow, moist heat and do quite well in the slow cooker.

Where Do These Cuts Come From?

Member's Mark Pork Shoulder Blade Steaks come from a roast cut that’s been sliced into convenient, individual portions. Pork blade steaks, also called pork shoulder steaks, are cut from the pork shoulder and contain the blade bone. Pork blade steaks are flavorful like pork roasts because they are rich in marbling; the flavorful fatty bits in the meat keep them tender during cooking. Blade steak is popular and a great quick-cooking cut for grilling.

Why Use Bone-In Pork Steaks?

When you take a trip over to the butcher counter, you may notice two major types of pork cuts: boneless and bone-in. Many people wonder if one is tastier or easier to cook than the other. While there are subtle textural and flavor differences, the type of pork chop you buy comes down to personal preference and what you intend to do with it. Bone-in pork blade steaks are best to cook on the stove or grill after marinating. Try marinades using mustard and vinegar, teriyaki or bourbon.

Are Pork Chops the Same as Pork Steaks?

Pork chops all come from the loin, running from the hip to the shoulder, but the name is really an all-encompassing term for any cuts of meat that come from that area of the pork, including pork blade steaks. The most common chops you see are from the ribs and loin. Other loin cuts you may recognize include the tenderloin, baby back ribs and crown roast.

For the Pork Bone-In Country Ribs Tray, click here.
For the Pork Boston Butt, click here.
For the Pork Boston Butt Case, click here.