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What is this cut of pork?

I've found this as my local Shop Rite in Brooklyn, NY. It's a pork chop, but the cut is listed as a 9-11. It's thin, tasty, and there seem to be random bones in it, and it consists of darker, more tender meat and lighter, more "loin"-like meat. They're really inexpensive (less than $2/lb) and quite tasty! Has anyone ever seen these before? The picture is three on my grill.

 
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  1. They look like pork sirloin chops. I agree that they are delicious and vastly underrated.

    1. They look like what are known as "pork steaks" in the Midwest - one of my husband's favorite cuts. It's basically a bone-in cross cut of the shoulder, with plenty of fat. In Missouri, they are usually grilled and then braised in BBQ sauce, although my DH says his mother used to bread and deep fry them as well. Interesting that you found them in Brooklyn - we live in Queens and never see them. Enjoy!

      2 Replies
      1. re: biondanonima

        Here in Ohio we also call them pork steaks. And my husband also loves them. They are tasty.
        I was just about to grill skinless boneless chicken breast for dinner (he hates them ) . And he said wait let me run to the store to see if they have any pork steaks. They did.

        1. re: itsmejessica

          Did you happen to ask the butcher what the cut was? We're dying to know what he or she said.

      2. I think it is just the so called typical pork chop like the pork lion.

        I could be wrong.

        http://www.clovegarden.com/ingred/ap_...

        18 Replies
            1. re: Chemicalkinetics

              The smaller steaks are Pork Sirloin...the larger on is the same, but contains bones from the hipbone and backbone...but can be called a Pork Loin Sirloin Chop.

              1. re: fourunder

                <The smaller steaks are Pork Sirloin...the larger on is the same>

                Pork sirlion is the loin portion close to the back leg. It is still part of the loin portion.

                Based on biondanonima and tonifi, these may actually be the front portion in the pork butt (shoulder) area instead.

                  1. re: fourunder

                    What do you want to show from the above link?

                    As I have written, pork loin sirloin chop is the loin portion close to the back leg. It is still part of the loin portion.

                    "Pork loin sirloin chops are cut from the sirloin end of loin. ..."

                    http://www.mealsforyou.com/cgi-bin/cu...

                    However, if biodanonima, tonifi, and Brandon are correct, then it is in the butt, which is far from sirloin area.

                    1. re: Chemicalkinetics

                      It's loin, not Butt or from the Shoulder.

                      You seem to be taking this seriously when I was just poking a little fun at you. in my opinion, it's not a typical chop, and as indicated by others...not readily available in their area.

                      http://www.shoprite.com/pd/Pork-Loin-...

                      1. re: fourunder

                        fourunder, I don't see where Chemicalkinetics claims that they are from the butt or the shoulder - maybe you are referring to other posters? Anyhow, we're all here to learn. I'll stop learning the day I take my last gasp of air!

                        1. re: rudeboy

                          Above I recommended two posts...I surmised Chem saw that after my post about the knives and asked for me to presumably take a stand......he references others as possibly being correct...which I do not think they are.

                1. re: fourunder

                  I think that the one in front looks bigger because of depth of field. I'd guess that they are all the same size, roughly.

                  Shop Rite describes them as "Pork Loin 9-11 Chops Bone-In." I looked around and could not find the 9-11 reference, even on the meat board sites. The term "pork steak" is probably a regional term for marketing.

                  The closest thing that I see on the attached chart is "pork sirloin chop." I'd just wonder how fast to cook it.

                  http://media-cache-ak0.pinimg.com/736...

                  http://www.johnstons.ca/wp-content/up...

                   
                  1. re: rudeboy

                    http://www.shoprite.com/pd/Pork-Loin-...

                    The website above is probably the same one you saw. 9-11 may be a reference to the average weight of service cut. It is likely an unintentional information which got included in the advertisement.

                    Here is an example where the weight range is listed for a center cut bone-in loin: 412 cut or 412C cut:

                    http://www.porkfoodservice.org/Menuin...

                    1. re: Chemicalkinetics

                      Interesting, and I agree with you. It has always bugged me that I didn't know my cuts better. I'v been using the same grocer for 25 years, and I am familiar with their terminology and know how to cook those cuts. However, half the time, I don't even know which part of the pig that it comes from. I've learned more tonight than in a long while. I've found that one can learn something, and then think that they possess it, but can forget over the years.

                      1. re: rudeboy

                        There is always a small chance that Shoprite has includes the wrong information on the webpage.

                        If it is indeed "9-11" (weight range), then it is likely to be a bone-in center cut, though it does not rule out everything. Have fun.

                        1. re: Chemicalkinetics

                          At first I thought it was similar to shrimp (30 count). 9-11 cuts per loin. But I don't think that's it. I should be in bed now!

                          1. re: rudeboy

                            Yeah, I tried to think if there is another meaning of "9-11" beside the average weight. I wondered if it could mean a cut between rib#9 to rib#11, but I doubt it. Good night.

                    2. re: rudeboy

                      Have a look at this.....on the Texas 4-H Chart is a listing for for Pork Loin Sirloin Chops(X)....and Pork Shoulder Blade Steak(S). have a look at the different muscle structure and you can decide which is closer to the OP's. I vote X.

                      http://aggiemeat.tamu.edu/meat-identi...

                      http://aggiemeat.tamu.edu/files/2012/...

                      http://aggiemeat.tamu.edu/files/2012/...

                      1. re: fourunder

                        I vote S, definitely - but that is a REALLY cool site!

                        1. re: fourunder

                          I would vote for X (or Y, which is pork side slab bacon).

              2. I do believe you found pork steaks! (Welcome to St. Louis...oh wait...) Best backyard bbq option, ever.When I lived away from the Lou I was puzzled and sad to see that they don't seem to exist outside of St. Louis. Lucky you.
                http://www.feaststl.com/dine-in/featu...

                1 Reply
                1. re: tonifi

                  Yes, this is the thing my husband misses the most about living in the Lou!

                2. The bone is scapula. The cut is from the shoulder. It can be described as a "shoulder chop", "pork steak", and god knows what other regional nicknames it may have.

                  1. My guess is 'steaks' cut from a bone in pork butt as described in Amy Thielen's Midwestern Table cookbook

                    3 Replies
                    1. re: ThanksVille

                      Wouldn't that just have a round bone in the center?

                      1. re: rudeboy

                        The butt of a hog is a shoulder cut. Mostly used for BBQ.
                        These look like butt sliced. Commonly called pork steaks here. As stated 9-11 indicates the size of the butt.

                        I use these oven braised in a cream sauce.

                        1. re: rudeboy

                          No, if you slice a blade roast you will have that longer piece of bone, just like in the OP's photo.

                      2. My info is a little dated since it's been over 40 years since I've worked in a meat market, but based upon the bone shape and where the bones are in the chop, these are end cut pork chops. Some shops call these sirloin chops which is the back end of the pork loin primal.

                        Cuts from the forward and center, you have the familiar rib bone along the perimeter of the chop. As you move back the rib disappears and you end up with the spine and the hip bone (where the bone end up in the middle of the chop.)

                        Also you end up with more different muscle groups. Rib chops have one large muscle, the loin, while moving back you eventually get to the tenderloin and towards the end you end up with some hip muscles in the chop.

                          1. I still think those are pork steaks...the funky shape of the bone is characteristic...it almost narrows to a shard on the end. There are different cuts, some are more squared-off, some are boneless, but usually they are somewhat oval and have that 't' shaped, rather porous looking bone...I think the definition is just 'steaks cut from the pork butt', (which is the shoulder portion, usually used for pulled pork-style bbq).

                            3 Replies
                            1. re: tonifi

                              My area of NJ has three pork steaks available....

                              The Shoulder

                              The Sirloin

                              The Leg

                              All three are usually cut .75-1.0 inches thick.

                              1. re: fourunder

                                I see - "pork steak" is a global term for all three....I guess where you are, you can tell yourself, or do they specify?

                                You could also label the packages as "pig meat." That would cover it, too ;-)

                                Edit - if you look at the top one, you can see a distinctly single bone. That would mean sirloin, right?

                                1. re: rudeboy

                                  Sirloin ...in my opinion. In my ShopRite, they are clearly marked....and you can request them at anytime to be made for you, which is very nice when they go on sale.

                                  Here's a video that explains Pork cuts,,,go to the approximate 5:00 mark where he explains the Sirloin and shows the bone in question..

                                  http://www.gourmet.com/food/video/200...

                            2. I guess the easiest answer is to ask the meat cutter. I gots to know. :-)

                              6 Replies
                              1. re: dave_c

                                dave_c - Are you quoting the criminal in Dirty Harry?

                                1. re: rudeboy

                                  I usually limit myself to answering six question a day, but with all this excitement I don't remember if I've answered five questions or six. But I do feel lucky. :-)

                                  1. re: dave_c

                                    Yeah, it is nice to limit myself to about 6 drinks a day.... wait, you mean 6 questions.

                                    ha ha ha, great lines from you.

                                    1. re: Chemicalkinetics

                                      Yes, I limit myself. A man's got to know his limitations.

                                      I still think these 9-11 chops are sirloin chops not pork steak which are on the blade side of the hog. No limits on pork chops. Yummy no matter what cut. :-)

                                      1. re: dave_c

                                        Only God knows what they are, and maybe the butcher that cut them!

                                        1. re: dave_c

                                          <A man's got to know his limitations.>

                                          I thought a man should not have limitation -- at least he should not believe he has limitation. We are in an era of "You can do anything you want and you can be anything you like"

                                          It maybe Sirloin End chop. That being said, I personally like to eat the butt meat or shoulder blade meat.

                                2. So, global question, since y'all love them so much, I'm going to have to find some here. Heck, I may have already cooked them.

                                  Assuming that they are 0.75 to 1 inch thick, how long and how much heat? If I were winging it with no info, I'd sear them on both sides over the coals, then move them off to the side for about 45 minutes, flipping once. Of course, basting with sauce. Am I way off?

                                  1. I bought them in DE listed at Pork Steaks. And we cooked them just like steaks, very good. Haven't seen them but that once, darn.