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Pork Steaks

Belly Pork Slices (1 x 250g)

A slice cut from the middle of the pork belly, where there are obvious layers of meat and fat keeping this cut very moist and full of flavour.

Pork Loin Steaks (1 x 175g)

Cut from the loin, which is then deboned and de-rinded to give you a completely boneless and skinless pork steak. These are a little smaller and tend to cook quicker than the traditional pork chop.

Pork Loin Steaks (1 x 250g)

Cut from the loin, which is then deboned and de-rinded to give you a completely boneless and skinless pork steak. These are a little smaller and tend to cook quicker than the traditional pork chop.

Pork Shoulder Steaks (1 x 175g)

A boneless pork steak cut from the eye muscle of the shoulder. Similar to Ribeye steak, it has some marbling in it which ensures this cut of pork will stay very moist and maintain full flavour when cooked.

Pork Shoulder Steaks (1 x 250g)

A boneless pork steak cut from the eye muscle of the shoulder. Similar to Ribeye steak, it has some marbling in it which ensures this cut of pork will stay very moist and maintain full flavour when cooked.