Pork shoulder steaks

Pork shoulder steaks are thin, sliced cuts from the front of the pig, specifically from the shoulder, which is the muscle located near the animal's front leg. This cut is known for its balance of lean meat and fat, which gives it a juicy flavor and tender texture when cooked properly.

Origin: Pork shoulder is a traditional cut in butcher shops across various Spanish-speaking countries, and its use in the form of steaks is common in the preparation of typical dishes from Mexico, Spain, and other Latin American countries. It is used in pan-searing, stews, or baking, making it a versatile and accessible option for various recipes.

Properties: These steaks are an excellent source of high-quality protein and provide B-complex vitamins, especially B1 (thiamine), which are necessary for energy metabolism. They also contain essential minerals like zinc and iron. Due to their moderate fat content, they provide flavor without being excessively greasy, making them ideal for nutritious and tasty dishes.

Synonyms in Spanish from Latin America: depending on the country, pork shoulder steaks may also be known as bifecitos de paleta, chuletas de paleta (though a chuleta usually includes the bone), or simply bistecs de cerdo referring to the shoulder/paleta cut. In some places, they are called filetes de paleta or medallones de paleta de cerdo.