Steve Wertz wrote:
>
> On Fri, 2 Jul 2004 18:19:20 GMT, Default User
> > wrote:

> >I meant, "how" as in what direction across the butt, what does the bone
> >look like and all that. How do they differ from pork steaks, which are
> >also cut from the butt. Those look like minature chuck steaks.
>
> Pork steaks are thinner versions of country style ribs. Take a
> pork butt, and cut it into 3 1.5-2" slices across the blade. Then
> take those three slices and cut each of those into 3 slices
> parallel to the bone. You now have 9 CSR's, some with bone, some
> not. Usually they're split up into "bone in" and "boneless"
> packages.

Ah, I see. I don't know if I've seen those in the store or not.


Thanks for the rundown.



Brian Rodenborn