This steak comes from the part of the shoulder that makes it roughly analgous to a rib-eye beef steak. Depending on the butcher, this cut is also sometimes called a 'blade steak' since it contains a piece of the shoulder blade or a 'butt steak' as the upper shoulder on a pig is called the 'butt' or 'Boston butt' by some processors. Edmund prefers these steaks to pork chops.
On a few occasions when we served this cut to guests they mistook it for beef steak because the flavor is so rich and meaty.
We deliver grass-fed beef, grass-fed lamb, pastured pork and pastured poultry from our central New York farm to Bryn Athyn, PA, Cooperstown, NY, Chestnut Ridge, NY, Franklin Lakes, NJ and Parsippany, NJ. View our locations.