Pork Coppa Shoulder Steaks
Cut from the top of the shoulder of our forest-raised pork, the coppa is heavily marbled and tender in a way that makes it the closest thing pork has to a ribeye. This is a premium butcher's cut that's still hugely economical compared to a beef steak.
Vacuum sealed & frozen.
Cook it exactly like you would a beef steak. Hard sear in a hot pan on both sides, about 5 minutes each, then let it rest for 10 minutes. You can also take it to the grill for a caramelized crust that brings out everything the marbling has to offer.