The coppa steak is a boneless shoulder steak cut from the top of the pork shoulder, above the butt. It is, essentially, the “ribeye” cut of pork. The coppa steak is heavily marbled and tender, making it the perfect pork steak. Prepare it like you would a beef steak: hard sear in a hot pan on both sides for 5 minutes, let stand for 10 minutes
Average wt. .6-.7 lbs each
Our porkis known for its meatiness, well-marbled,flavor. Our pigs are raised outdoors and fed grass, a Non-GMO Soy-Free Corn-Free feed, and lots of sunshine ensuring that their bacon is some of the best you've ever eaten. We raise a heritage breed of hogs called Red Wattle's that you can read more abouthere. Your pork will have never received any hormones, antibiotics, or vaccines.
Originating in Texas, they are known in the chef community as a breed raised for flavor but the home chefs, bbq'er, and local connoisseurs all rave about them making a delicious cut of meat that can't be replicated in conventional pigs.
All meat is shipped hard frozen on dry ice. Each package is vacuum-sealed and can be defrosted in your fridge or in some cold water for a quicker thaw. The USDA recommends cooking pork to 160 degrees, but for quality raised pork like this, you are best taking it off the heat at around 150-155 and letting it rest. This will produce a medium cooked juicy cut of meat that isn't just "the other white meat".
We love keeping quality proteins in our freezer.Shop Your Freezer and feel good about what you eat. Having farm fresh meatshipped to your doorwill give you what you need at your fingertips without having to make time to go to the market or visit the farm (although we'd love to have you!)
Processed at aUSDA Inspected Facilitywhich gives us the capability to ship meat directly to you. (Or chooseFree Farm Pickupat checkout)