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Pork Coppa Steak
Pork Coppa Steak
Pork coppa steaks, also known as pork neck steaks or pork collar steaks, are flavorful cuts of meat sourced from the neck area of the pig. They are well-marbled and offer a rich, porky taste with a slightly chewy texture. Coppa steaks are versatile and can be grilled, pan-seared, or roasted for a delicious meal
WHAT TO EXPECT:
The Bone - IN Pork Chop is situated in the upper back region of the pig known as the loin. This cut is sourced from the back half, just below the rib cage, which is renowned for its tenderness. We retain a generous fat cap on top, which, when rendered, enhances the flavor and juiciness of the pork chop, resulting in an exceptional dining experience.
COOKING NOTES
Pork coppa steaks are best cooked quickly over high heat to develop a caramelized crust while keeping the inside juicy and tender. Grill or sear the steaks for a few minutes on each side until they reach an internal temperature of 130°F for medium doneness. Allow the steaks to rest before serving to retain their juices and tenderness.
HOW TO PREPARE:
GRILLED
SKILLET
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