Shoulder

Pork Meat Identification

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pork carcass
Pork Shoulder Arm Roast

Arm Roast

Meat Cut: Shoulder
Cooking Method: Dry/Moist

Pork Smoked Picnic

Smoked Shoulder Picnic, Whole

Meat Cut: Shoulder
Common Names: Picnic, Picnic Shoulder, Shoulder Roast Shank, Cala, Boneless Butt Half Picnic, Boneless Picnic, Boneless Picnic Shoulder, Boneless Pork Picnic, Arm Picnic Boneless
Cooking Method: Dry/Moist
Cooking Recommendation: Cooking in Liquid, Roast
Description:
This is fresh pork shoulder picnic that is cured and smoked. The retail cut is usually roasted or sliced and fried.

Pork Arm Picnic Roast

Arm Picnic, Whole

Meat Cut: Shoulder
Common Names: Fresh Picnic, Picnic, Picnic Shoulder, Shoulder Roast Shank, Cala, Boneless Butt Half Picnic, Boneless Fresh Picnic, Boneless Picnic, Boneless Picnic Shoulder, Boneless Pork Picnic, Arm Picnic Boneless
Cooking Method: Dry/Moist
Cooking Recommendation: Braise, Roast
Description:
This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.

Pork Shoulder Arm Steak

Shoulder Arm Steak

Meat Cut: Shoulder
Common Names: Arm Chop, Picnic Steak, Boneless Shoulder Steak, Porketta Steak
Cooking Method: Dry/Moist
Description:
This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.

Blade Boston Roast

Blade Boston Roast

Meat Cut: Shoulder
Common Names: Boston Butt Roast, Boston Shoulder, Boston-Style Butt, Fresh Pork Butt, Pork Butt Roast, Blade Roast Bone In, Pork Shoulder Roast, Pork Stew Bone In, BBQ Pork, Pork Pot Roast, Pot Roast
Cooking Method: Dry/Moist
Cooking Recommendation: Braise, Roast
Description:
Roast is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone.

Pork Blade steak

Blade Steak

Meat Cut: Shoulder
Common Names: Pork Steak, Blade Steaks
Cooking Method: Dry/Moist
Cooking Recommendation: Braise, Broil, Panbroil, Panfry
Description:
This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.