Growing up in St. Louis, we would eat barbequed pork steaks all the time. These were rather thin, but kind of fatty, steaks cut, I think, from the shoulder. They would get very smoky and juicy on the grill because of the fat, but didn't take too long. In other words, they kept their shape, so it wasn't like pulled pork. So, question -- has anyone seen anything like this at BBQ places around (preferably East Bay)? Or, any ideas on where I can get this cut? I don't want a pork chop. I have a feeling this is a lost cause out west, just like St. Louis-style pizza, frozen custard and Steak-n-Shake cheeseburgers with mustard relish.