In article >, Default User
> wrote:

> 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.
>
Tis the fate of a Butt in a Grocery mart. You have a one in ten chance
to be sold whole. If you have a big loin you get sliced into steaks -
otherwise you're cut into CSRs.
Personally I look for the thinner bits of shoulderbone, back on the
blade towards the loin (same as in beef)
There's a wide variability in this cut of puerco...

monroe(closer to the bone)