Pork · Shoulder
Pork Shoulder Blade Chops
Marbled chops cut from the shoulder blade area. More flavor and fat than loin chops, great for the grill.
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| Animal | Pork |
|---|---|
| Section | Shoulder |
| Bone | Bone-in |
| Tenderness | Medium |
| Also called | blade chops, blade steaks, shoulder chops |
Best ways to cook it
- Grill
- Pan-sear
- Braise
- Broil
About this cut
What it is and how to use it
Blade chops are cut across the shoulder near the blade bone. They are marbled with fat and some connective tissue, so they are juicier and more forgiving than lean loin chops, though a bit chewier. They cook well on the grill, under the broiler, or braised until tender. They are often a budget-friendly chop with plenty of flavor.
Cook’s tipCook to at least 145°F and rest three minutes. Marinating helps, and braising makes them very tender.
Read morePork Cuts Guide: Primals, Chops, Roasts & Ham
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours