Pork shoulder arm steak has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It is usually prepared by braising or pan-frying. Pork shoulder blade steak is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.