US Janet wrote:

> On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > wrote:
>
> > US Janet wrote:
> >
> >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > wrote:
> >>
> >> > Boron Elgar wrote:
> >> >
> >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > >> wrote:
> >> >>
> >> >> >
> >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> of >> >> > what I usually do. Today I bagged the sauce in quart
> freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> >> > Today I am trying out a new recipe for pork steaks. I saw
> some >> >> > beautiful pork steaks yesterday at Albertsons.
> >> >> >
> >> >> > Pork Steaks
> >> >> > 1.4 cup butter
> >> >> > 1/4 cup soy sauce
> >> >> > 1 bunch green onions
> >> >> > 2 cloves garlic, minced
> >> >> > 6 pork butt steaks
> >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> green >> >> > onions and garlic until lightly browned.
> >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> minutes >> > on each side. Remove cover and continue cooking 10
> >> minutes or to an >> > internal temperature of 145F.
> >> >> >
> >> >> > It sounds like something both of us will enjoy and seem simple
> >> >> > enough. I'll let you know.
> >> >> >
> >> >> > Janet US
> >> >>
> >> >> Live and learn. I have never seen anything labeled as "pork
> steak." >> >> Most flat, boned or boneless (other than tenderloin
> cuts) seem to >> be >> identified as some sort of chop around here.
> Cuts vary by >> region, of >> course, but I am guessing some sort of
> chop will do. >> And chicken >> thighs might, too, eh?
> >> >>
> >> >> How large are the steaks? The recipe, which looks quite
> appealing, >> >> calls for 10 steaks, which sounds like an lot for
> any skillet. >> >
> >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> Best >> > I can tell is she might be overcooking them? Due to
> trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> *exceptionally >> > Rare* in commercially raised pork now and has
> been for decades. >> >
> >> > She may like them well done though as used to it. Odd to me but I
> >> > accept if she likes that.
> >>
> >> Who is the "She" you are referencing? If is me, I haven't prepared
> >> this recipe before. I am showing a recipe.
> >> Trichinosis hasn't been a threat in farm raised pork in years.
> >> I think maybe you are confused about the cut of meat in the recipe.
> >> From one of many Wiki recipe mavens:
> >> "Pork steak is a cut of meat taken from the shoulder portion of the
> >> pig, and the meat from this area can be fairly tough. For this
> reason, >> marinating the meat before you cook it is one way to make
> the meat >> tender and easier to eat if you aren't using a slow
> cooking method. >> Pork steak should be marinated for at least 4
> hours for the best >> results, but marinating the meat for more than
> 24 hours can cause the >> meat to break down and should be avoided."
> >> Janet US
> >>
> >
> > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > a recipe. That is the 'she' referenced.
> >
> > Wiki may have their 'version' of 'Pork Steak' but all the country
> > doesn't use the term the same.
>
> I only used the Wiki quote to simplfy describing the meat for you. It
> is not only a Wiki opinion.
> Here is just one source of delicious sounding recipes and photos for
> porks steak.
>
https://www.cdkitchen.com/recipes/in...ak/#therecipes
> It could be that they are not of interest to you as you have a greater
> interest in Japanese cooking and seasonings and that's fine.
>
> No problem with the misunderstanding, I recall that you may have
> mentioned you have dyslexia and for that reason you don't read the
> posts that you reply to. You do amazingly well with your problem.
>
> Janet US

Umm, try again Janet. I DO read the posts I am replying to. I am
telling you any part of the animal cut to roughly resemble a steak, is
called that. It may vary by area.

You picked one that says this: Pork steaks can be in a couple of
different cuts like arm or blade steaks.

It's like when Sheldon said there is no cut called London Broil and
several of us posted pictures from our local markets labeled exactly
that.

In YOUR area they are all apparently shoulder meat.