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Pork Cowboy

| (2) 10 oz. chops
Center-cut from the tender rib, these Pork Cowboy Steaks have a nicely frenched bone for nice juicy cook and a beautiful presentation. Like a ribeye steak, these cowboy cuts are flavorful and juicy and cook up perfectly every time. Made from heritage Duroc-breed pigs that are humanely raised without any antibiotics, steroids or hormones.
Grill
Stovetop
Oven
Pork
Cook these bone-in pork steaks the way you'd cook a pork chop. Season with salt and pepper, sear on a hot grill before moving to indirect heat, or pan-sear in a Stovetop before placing in a 400° oven and cook to 145°.

Product Tour

Located along the center of the back, the Loin is the largest primal on the pig and the source of many of most popular cuts at the butcher counter. It is both the leanest and most tender section of the hog, making it ideal for chops and steaks. Meat from the loin generally cooks quickly and does well over high heat, with the exception of the slow-cooking baby back ribs.

Local heritage.

Local heritage.

Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.