https://s9.postimg.org/loq5q4sin/pork_steak.jpg

Does not look anything like pork tenderloin.

Jill

"jmcquown" > wrote in message
...
> https://s9.postimg.org/loq5q4sin/pork_steak.jpg
>
> Does not look anything like pork tenderloin.
>
> Jill

Yep.

Cheri

On Sun, 21 Aug 2016 21:38:53 -0400, jmcquown >
wrote:

>https://s9.postimg.org/loq5q4sin/pork_steak.jpg
>
>Does not look anything like pork tenderloin.
>
>Jill

we need to get it thawed out and soaking in the marinade...six hours

William

Sqwertz wrote:
>jmcquown wrote:
>
>> https://s9.postimg.org/loq5q4sin/pork_steak.jpg
>>
>> Does not look anything like pork tenderloin.
>
>That is definitely a slice of pork butt.

Looks like a pork shoulder chop... I recognize that cut because I've
cooked more than I can count, that's the cut I braise for making
tomato sauce. Some people fillet out the bone, pass the meat through
a cuber and prepare it like pork cutlets. I sometimes marinate the
filleted pieces and toss them on the grill for long and slow cooking,
tastes like Chinese spareribs without the bone. The filleted bones
still go into the tomato sauce. That cut is also excellent braised in
kraut, can add caraway and a bottle of dark ale, some quality tube
steak too. Pork shoulder chops are often on sale in family pack size
(3-5 lbs) for a few pennies more than $1/lb. I'll trim off the large
bits of fat to take less freezer space, the fat feeds the crows.

On 8/22/2016 1:17 PM, Brooklyn1 wrote:
> Sqwertz wrote:
>> jmcquown wrote:
>>
>>> https://s9.postimg.org/loq5q4sin/pork_steak.jpg
>>>
>>> Does not look anything like pork tenderloin.
>>
>> That is definitely a slice of pork butt.
>
> Looks like a pork shoulder chop... I recognize that cut because I've
> cooked more than I can count, that's the cut I braise for making
> tomato sauce.

Here we go again with the confusion. Sheldon, the "butt" is a cut from
the shoulder. Here's a pig chart:

http://tinyurl.com/j9zj9dk

Of course it was cut from the shoulder.

> Some people fillet out the bone, pass the meat through
> a cuber and prepare it like pork cutlets. I sometimes marinate the
> filleted pieces and toss them on the grill for long and slow cooking,
> tastes like Chinese spareribs without the bone. The filleted bones
> still go into the tomato sauce. That cut is also excellent braised in
> kraut, can add caraway and a bottle of dark ale, some quality tube
> steak too. Pork shoulder chops are often on sale in family pack size
> (3-5 lbs) for a few pennies more than $1/lb. I'll trim off the large
> bits of fat to take less freezer space, the fat feeds the crows.
>
Okey doke.

Jill

On Mon, 22 Aug 2016 20:09:08 -0400, jmcquown >
wrote:

>On 8/22/2016 1:17 PM, Brooklyn1 wrote:
>> Sqwertz wrote:
>>> jmcquown wrote:
>>>
>>>> https://s9.postimg.org/loq5q4sin/pork_steak.jpg
>>>>
>>>> Does not look anything like pork tenderloin.
>>>
>>> That is definitely a slice of pork butt.
>>
>> Looks like a pork shoulder chop... I recognize that cut because I've
>> cooked more than I can count, that's the cut I braise for making
>> tomato sauce.
>
>Here we go again with the confusion. Sheldon, the "butt" is a cut from
>the shoulder. Here's a pig chart:
>
>http://tinyurl.com/j9zj9dk
>
>Of course it was cut from the shoulder.

I was in agreement.

>> Some people fillet out the bone, pass the meat through
>> a cuber and prepare it like pork cutlets. I sometimes marinate the
>> filleted pieces and toss them on the grill for long and slow cooking,
>> tastes like Chinese spareribs without the bone. The filleted bones
>> still go into the tomato sauce. That cut is also excellent braised in
>> kraut, can add caraway and a bottle of dark ale, some quality tube
>> steak too. Pork shoulder chops are often on sale in family pack size
>> (3-5 lbs) for a few pennies more than $1/lb. I'll trim off the large
>> bits of fat to take less freezer space, the fat feeds the crows.
>>
>Okey doke.
>
>Jill