Pork, Leg Cap Steak, boneless, separable lean and fat, raw

Leg cap steak comes from the outer, well-worked muscle of the pork leg, giving it a lean, fairly firm texture that suits quick, high-heat cooking such as grilling or pan-searing to medium and then slicing thin against the grain, or slow braising in liquid for a more tender, shreddable result once the connective tissue has broken down. It works well in fajitas, stir-fries, carne asada-style preparations, or pounded thin, breaded, and fried as a milanesa or schnitzel-style cutlet, since flattening the meat helps it cook quickly and evenly without toughening. Because it comes from a working muscle, it also holds up well to longer marinating times than a more tender cut would, absorbing flavor without turning mushy.

Look for cuts with a fine grain and light pink color, and keep in mind that because it is lean, at only 3.39g fat per 100g, it turns tough quickly if cooked dry and hot for too long, so a marinade with an acid or enzyme component, or a braising liquid, helps keep it moist and tender. Store fresh raw pork refrigerated and use within a couple of days or freeze it for longer keeping, thawing it in the refrigerator rather than at room temperature. At 21.6g protein and 123 calories per 100g, it is an efficient lean cut for meal prep, especially when marinated ahead of time to add back the moisture the low fat content otherwise leaves out, and it slices neatly for meal-prep containers once cooked and rested.