A State-by-State Guide to the Most Iconic Foods in America

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Missouri: Pork Steaks

Missouri, especially the St. Louis area, has a distinctive barbecue specialty that locals swear by: pork steaks. Unlike rib racks or brisket, pork steaks are cuts from the pork shoulder (also known as pork butt) sliced into steak-like slabs, typically about an inch thick. This cut has ample marbling and connective tissue, which means when it’s grilled or slow-cooked, it turns unbelievably tender and flavorful. Pork steaks became popular in Missouri by the mid-20th century as an affordable alternative to beef steaks – you could feed a crowd on a few pork shoulders sliced into steaks. St. Louisans often season or marinate the pork steaks, grill them over charcoal, and then simmer or baste them in a tangy barbecue sauce. The result is a juicy piece of meat that’s part steak, part barbecue. Backyard cookouts in Missouri commonly feature pork steaks sizzling on the grill, and they’ve become a point of regional pride in the barbecue world. In true Missouri fashion, folks enjoy them with classic sides like potato salad or baked beans, and maybe a toasted ravioli appetizer (another St. Louis favorite). While outsiders might not know about pork steaks, in Missouri this BBQ tradition is as iconic as it gets – a testament to making the most of humble cuts and turning them into something crave-worthy.