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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.