How come the most tender, most sought-after cut of pork in some Asian countries are sold as low price "Boston butt" in the US?

So I am cutting up a big pork roast "Boston butt" this afternoon trying to grind it up. The meat looks well marbled. I had to google it then found out the center part of Boston butt is the same cut known as "plum blossom 梅花肉" in some areas in China/Japan, where it is considered the premium cut for braise, stir fry, as steak, or used in ramen. Did anyone in the US ever try to make pork steak out of it? Maybe I am mistaken?

I will try cook it tomorrow.

submitted by /u/kurutoga2k7
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