Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat,with added solution, raw
Whole food · Pork Products
Photo: Wikipedia
This is a raw cut from the pork shoulder, specifically the Boston butt blade section, sold as steaks with a small amount of added solution for moisture. It has a rich, beefy flavor with a firm texture and generous marbling that melts during cooking, yielding tender, juicy results. Nutritionally, it's a high-protein, low-carb option with a moderate fat content.
Calorie split: 41% protein · 0% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory flavor and incredible tenderness when cooked low and slow, making it a centerpiece for comforting, hearty meals. Its ability to absorb sauces and seasonings makes it a canvas for countless culinary traditions.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content means it's calorie-dense, which may require portion control for some diets. The added solution can contribute extra sodium, so those monitoring salt intake should rinse the steaks or choose un-enhanced versions. To counteract, pair with fiber-rich vegetables and use herbs/spices instead of salt for seasoning.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Contains B vitamins, especially thiamine (B1) and niacin (B3), crucial for energy metabolism.
- Provides essential minerals like zinc and selenium for immune function.
- A versatile, cost-effective cut for slow-cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Boston butt' name is a historical artifact from colonial New England, where this less-prized shoulder cut was packed into barrels called 'butts' for storage and transport.
Full nutrition (USDA data · scales with serving)
| Water | 70.4 g |
| Energy | 169 kcal |
| Energy | 709 kj |
| Protein | 17.2 g |
| Total lipid (fat) | 11.1 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.16 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 391 mg |
| Sodium, Na | 155 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.47 mg |
| Riboflavin | 0.34 mg |
| Niacin | 3.8 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 71.7 mg |
| Betaine | 3.7 mg |
| Vitamin B-12 | 0.96 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 18.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin D3 (cholecalciferol) | 0.50 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 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 | 0.13 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.4 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.3 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.23 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.4 g |
| MUFA 18:1 c | 4.3 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:2 n-6 c,c | 1.2 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 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 | 0.10 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 |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.77 g |
| Isoleucine | 0.85 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.47 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.65 g |
| Valine | 0.90 g |
| Arginine | 1.1 g |
| Histidine | 0.74 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.77 g |
| Proline | 0.69 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.04 g |
FAQ
What does 'with added solution' mean?
It indicates the meat was injected or marinated with a mixture of water, salt, and sometimes phosphates or flavorings to increase moisture and weight before sale.
Is this the same as pork shoulder?
Yes, it's a specific sub-section of the pork shoulder primal cut. The Boston butt is the upper portion, while the picnic shoulder is the lower portion.
What's the best cooking method for this cut?
Slow, moist-heat methods like braising, smoking, or roasting are ideal. They break down the connective tissue, transforming the tough muscle into tender, pull-apart meat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.69 kcal/g · 41% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.