Pork steaks come from hogs or domestic swine. According to the North Carolina Pork Council, pork is the number one meat sold in the U.S. even though pork farmers have seen sales drop steadily since the 1970s because of its high fat content. Pork production has taken a turn however as geneticists discovered ways to breed leaner sources of the country's favorite meat.
Production
Hormones are not used in hog feed and the animals must undergo a strict waiting period to withdraw from antibiotics before they are sent to slaughter. State inspectors typically check the meat for disease before its sale in retail establishments. Pork producers participate in a voluntary grading system, which rates pork products as acceptable or utility grade.
Features
Only those pork steaks deemed acceptable are sold in supermarkets, according to the North Carolina Pork Council. The products must have a large portion of lean meat in comparison to the fat and bone in each steak. Pork steak typically comes from the shoulder of the hogs. Steaks tagged with the term "natural" must be free of coloring, artificial flavoring, chemicals and preservatives.
Nutrition
Pork has no carbohydrates and about 220 calories in a 3-oz. serving of broiled pork steak, according to MyFitnessPal. There are about 22 g of protein in a small 3-oz. pork steak and 14 g of fat. Each steak is high in cholesterol with about 81 mg in each serving. You'll get 7 percent of your daily iron needs from a serving and about 3 percent of your daily calcium requirements.
Additional Nutrients
Pork provides a number of essential vitamins and minerals as well. According to the U.S. Department of Agriculture Nutrition Database, cured boneless pork steak contains vitamins C, B6 and B12. In addition to iron and calcium, the steaks also have significant amounts of magnesium, phosphorous and potassium. Amino acids and sodium also are present in pork.
Safety
Pork must be cooked properly to remove any parasites and bacteria that could make you sick. According to the U.S. Department of Agriculture, you can develop trichinosis from consuming undercooked pork. Cooking pork steaks to an internal temperature of 160 degrees F kills the bacteria and other foodborne contamination, such as e coli and salmonella.
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