Most people have no idea how a cow and a pig are butchered into the cuts of meat they buy at the grocery or eat at a restaurant. For instance, from what portion of the pig does that delicious pork steak from Saint Louis come? If you’re curious about the different types of steaks and how to distinguish them, here’s what you need to know. Steak Animals Many diners are surprised to find steaks come from fish such as tuna and salmon. Other diners are surprised to find bison, deer, kangaroo, sheep, reindeer, ostrich, and shark yield steaks. The steaks are cut from different quarters of the animal, fish, or bird. Most steaks are cut from the shoulder or loin, which means around the rib area. Some quarters of the animal yield roasts from which steaks are cut.
Pig Quarters Now that you know where steaks come from, it’s time to examine the pork used in barbecue and pork steak in the Saint Louis, MO, area. Pigs are tough little animals, and their meat can be, too. For instance, if you’re at the butcher shop looking for fresh meat, you may want to buy a roast taken from the shoulder called Boston Butt. This cut is the most important cut when you’re at the butcher shop. This part of the animal is marbled with fat which keeps the meat soft and tender. When this same cut is used for supermarket sales, it’s made into chops, roasts, and ribs. Beef Steaks The difference between beef and pork steaks or other cuts is fat marbling.
Cuts of beef turned into steaks come from shoulder, ribs, shank and underneath the animal. Some of these areas are thin, with little fat running through the area, thus through the meat. Cuts such as hanger and flank steak may need to be marinated first before cooking, and usually on a grill is best.
