4 Differences Between Pork Steak vs. Pork Chop

Pork steak is a cut of pork taken from the pork shoulder. This cut is also sometimes referred to as Boston butt or pork blade steaks. Pork butt, despite the name, doesn't actually come from the hind leg but refers to the more inexpensive cut taken from the part of the pig located above its shoulder blade. This muscle isn't as heavily used by the pig so it has a higher fat content with good marbling, which makes this cut of meat more resistant to overcooking and getting too dry. Pork steak is also a popular choice for pulled pork for the same reason. Typically, pork steak is sold boneless in large pieces to be used in slow cooking. For grilling purposes, ask your butcher to cut bone-in shoulder steaks that are a half-inch thick.

Pork chop is any pork cut taken from the loin region of the pig running from the hip to shoulder. That includes the center loin, tenderloin, or sirloin. Pork chops are also the name of any cut taken from the blade chops, which are taken closer to the shoulder blade bone or rib chops (also known as the center cut rib chop or pork rib end cut). This cut is sinewy and the rib chop from the blade has a lot of connective tissue. Loin chops are taken from the center loin and are lean, often coming with a T-bone. The boneless chop, otherwise known as pork loin filets, are boneless pork chops taken from the rib chop or center-cut chop that have had the bones and extra fat removed.

As described above, the essential difference between pork steak and pork chop is the location the meat is taken from in the pig, but each cut has further characteristics which distinguish one from the other.

• Ease of use: Despite potentially longer cook times due to the marbling, pork steak is considered much easier than pork chop to work with and cook since it can dry out less easily. As a rule, both cuts should be cooked to an internal temperature of 145 degrees Fahrenheit before you eat the cooked pork.
• Cost: Each grocery store will vary, but pork steaks tend to be much cheaper than pork chops—about half as much per pound on average.
• Variety of cuts: Pork chops have under the umbrella of their title a host of different cuts and types of pork chops, whereas pork steak is more straightforward and uniform. Some even have the same name and structure as classic beef steak cuts. This can be more confusing, especially when recipes are ambiguous about what specific kind of pork chop it's calling for.
• Nutrition and flavor: Pork chops are lean meat cuts, which means they have less fat and calorie content per pound. This also means the flavor is much more mild compared to the marbled and flavorful meat of pork steak cuts. When you cook pork chops, use flavorful marinades or dry rubs to help add more flavor to the lean meat.

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