Picnic Steaks Delivery or Pickup

Picnic steaks come from the Boston butt cut of the hog. Contrary to what the name may imply, the butt portion of pork runs from the hog's front shoulder down to the foreleg, not the animal's hindquarter. The pork shoulder primal cut is divided into the secondary cuts of the Boston butt and picnic shoulder. The name derives from when purveyors would make their primal and secondary cuts and put them in wooded barrels for storage. These barrels were called butts, and the pork stored in them was simply pork butt, and the name stuck over the years, even after moving away from barrel storage.

The picnic steak itself comes from the picnic shoulder, directly below the Boston butt. Because of the tapering of the leg, finding a consistent picnic steak size can be difficult. The picnic steak almost always comes with the skin removed and the bone in, which will add a nice flavor. A picnic roast will have the skin on, which helps insulate the meat for roasting but has no value to grilling when portioned into the picnic steak cut.

More grocers are cutting the picnic shoulder into picnic steaks than ever before because of its sweet, juicy flavor and low cost. You can request boneless picnic steaks at some grocery stores, as many now sell boneless picnic roasts that are easily portioned into steaks. A 0.75-inch cut works well for grilling. If you plan on cutting a picnic roast into steaks yourself, be sure to ask for a boneless roast since most kitchens don't have a blade that can handle the bone. A good tip would be to put the whole roast in the freezer for 15 minutes to firm it up to maintain its shape during cutting.

The pork collar also comes from the pork shoulder primal, just above the Boston butt. Also called the Coppa, this cut's claim to fame has been its widespread use in the cured Coppa salami. 

Several high-end purveyors sell cuts from the Kurobuta pig, the porcine equivalent of the Wagyu cow. The Kurobuta cuts will cost more than your average pork cut, but it's still a bargain compared to Wagyu.

As a whole roast, the picnic shoulder makes for great slow cooking. The skin insulates the meat while the bone keeps it moist. When cut into picnic steaks, they are best done on the grill. A little olive oil, salt, and pepper are all you need for a delicious picnic steak. Brushing them with your favorite barbecue sauce and grilling will result in a tender, juicy, flavorful option to your traditional cuts of beef. You can use a spice rub before grilling or pan-frying and look for sweet and spicy sauces to complement the meat.

Dredging them in seasoned flour or breadcrumbs will give you an excellent southern-fried alternative to steak or chicken. You can buy picnic steaks and cut them into cubes for various recipes, like stew, Chili Verde, carnitas, or the Mexican classic Carne Adovada. Smaller chunks or chopped picnic steak work well in tacos too. The picnic steak has a versatility that allows you to prepare it almost any way you may prepare chicken or steak.

Save time by using the Instacart app to shop for picnic steaks. All you need to do is add them to your cart. After checking out, an Instacart shopper will gather your order and have it ready for in-store pickup in as little as 2 hours! In some cases, your order may qualify for same-day delivery!