Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw
Whole food · Pork Products
Photo: Wikipedia
This is a cut from the upper shoulder of the pig, specifically the Boston butt, known for its rich marbling and robust pork flavor. When raw, the blade steaks display a deep pinkish-red lean meat interwoven with creamy white fat, promising a juicy, tender result when cooked properly. It's a protein-packed cut with a significant fat content, providing substantial energy and a satisfying mouthfeel.
💚 Why it's loved
People love this cut for its incredible flavor-to-price ratio and its forgiving nature in the kitchen. The generous fat content melts during cooking, basting the meat from within and creating a succulent, pull-apart texture that is ideal for slow-cooking methods.
⚠️ Watch-outs & how to enjoy it better
The high fat content, while flavorful, makes it a calorie-dense choice and may not suit low-fat dietary plans. For those monitoring saturated fat intake, portion control is key. To counteract this, consider trimming excess external fat before cooking and pairing the meat with large servings of fiber-rich vegetables or a vinegar-based slaw to balance the richness.
Key benefits
- Excellent source of high-quality complete protein.
- Rich in essential B vitamins, especially thiamine (B1), niacin, and B6.
- Provides key minerals like selenium, zinc, and phosphorus.
- The marbling (intramuscular fat) contributes to flavor and moisture during cooking.
- A versatile, economical cut for a wide range of cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'Boston butt' is a historical artifact from colonial America, when less-prized cuts of pork were packed into barrels called 'butts' for shipping from Boston.
Full nutrition (scales with serving)
| Water | 69.2 g |
| Energy | 186 kcal |
| Energy | 778 kj |
| Protein | 17.4 g |
| Total lipid (fat) | 12.4 g |
| Ash | 0.83 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 190 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.52 mg |
| Riboflavin | 0.35 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 73.3 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 0.91 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.01 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 30.0 iu |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin D3 (cholecalciferol) | 0.70 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.15 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 1.5 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.26 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.9 g |
| MUFA 18:1 c | 4.8 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:2 n-6 c,c | 1.4 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.07 g |
| TFA 18:1 t | 0.07 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 62.0 mg |
| Tryptophan | 0.18 g |
| Threonine | 0.78 g |
| Isoleucine | 0.86 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.48 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.66 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.75 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.79 g |
| Proline | 0.70 g |
| Serine | 0.75 g |
| Hydroxyproline | 0.04 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
They are the same primal cut from the pig's shoulder. 'Boston butt' specifically refers to the upper portion above the shoulder blade, which is typically more uniform and has more fat, making it ideal for slow roasting and pulled pork. The lower portion is often called the 'picnic shoulder.'
This cut benefits from methods that break down connective tissue. Braising, slow-roasting, or simmering in liquid (like for pulled pork) are ideal. For quicker cooking, pounding the steaks thin or using a tenderizing marinade can help, but they are less forgiving than leaner cuts if overcooked.
No, it is not considered a lean cut. With over 12g of fat per 100g, a significant portion of which is saturated fat, it is a marbled, flavorful cut best enjoyed in moderation as part of a balanced diet.