▁vac u um ▁se aling ▁of ▁t una ▁ste aks ▁for ▁storage . ▁In ▁Japan , ▁color ▁fix ation ▁using ▁CO ▁is ▁prohib ited . ▁ ▁Lamb ▁ste ak ▁ ▁Lamb ▁ste aks ▁come ▁from ▁a ▁range ▁of ▁cut s ▁and ▁are ▁a ▁vers atile ▁ing red ient ▁that ▁can ▁be ▁used ▁in ▁a ▁range ▁of ▁d ishes . ▁It ▁is ▁commonly ▁found ▁s lic ed ▁into ▁sal ads . ▁ ▁P ork ▁ste ak ▁ ▁P ork ▁ste aks ▁are ▁generally ▁cut ▁from ▁the ▁shoulder ▁of ▁the ▁p ig , ▁but ▁can ▁also ▁be ▁cut ▁from ▁the ▁lo in ▁or ▁leg ▁of ▁the ▁p ig . ▁Should er ▁ste aks ▁are ▁cut ▁from ▁the ▁same ▁prim al ▁cut ▁of ▁meat ▁most ▁commonly ▁used ▁for ▁pulled ▁p ork , ▁and ▁can ▁be ▁quite ▁t ough ▁without ▁long ▁cook ing ▁times ▁due ▁to ▁the ▁high ▁amount ▁of ▁col lagen ▁in ▁the ▁meat ; ▁therefore , ▁p ork ▁shoulder ▁ste aks ▁are ▁often ▁cook ed ▁slower ▁than ▁a ▁typical ▁be ef ▁ste ak , ▁and ▁may ▁be ▁ste wed ▁or ▁sim mer ed ▁in ▁bar bec ue ▁sau ce ▁during ▁cook ing . ▁ ▁Cook ed ▁gam mon ▁ste aks ▁are ▁a ▁component ▁of ▁a ▁full ▁breakfast , ▁whereas ▁ste aks ▁from ▁a ▁rolled ▁p ork ▁lo in ▁are ▁more ▁likely ▁to ▁be ▁served ▁at ▁l unch . ▁ ▁A ▁Boston ▁but t ▁is ▁a ▁p ork ▁ste ak ▁origin ating ▁from ▁colonial ▁New ▁England , ▁where ▁but ch ers ▁would ▁pack ▁less ▁valuable ▁cut