This steak is big enough to share, and tasty enough to not share.
This steak comes from the part of the shoulder that makes it roughly analogous 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, New York City, Long Island, and Parsippany, NJ. View our locations.
Photo credit - Normandy Alden