While the bulk of pig legs go to be cured and smoked to produce hams, there are still plenty available fresh. This cut makes a great roast for a large crowd.
It is sold either boneless or bone-in, and either whole or halved. The bottom half is called the shank portion, while the upper is called a top leg roast. A steak cut from the leg is called a fresh pork leg steak.
Alternative names include: pork center loin roast, pork sirloin roast
Fresh pork leg steak, also known as fresh ham steak, is a steak cut from the middle of a fresh pork leg. It’s economical, but a bit tough, so you might want to marinate it before grilling or broiling it. You can also slice it into strips and stir-fry them.
Alternative Name: pork blade steak, pork arm steak
Suggested Preparation: N/A
NAMP code: 401
Number of Pieces: 2
Average Yield/Piece: 20.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
