Heritage Boston Butt Shoulder Steaks on the Grill

Click image to open expanded view

BOSTON BUTT SHOULDER STEAKS

Two 8-12 oz steaks — Red Wattle or Berkshire

Price: $22

Quantity

Two 8-12 oz bone-in steaks

Red Wattle or Berkshire

Quick and easy are not words often associated with pork shoulder, but they are now!

We were inspired to finally premiere this new cut because one of America’s most popular restaurants, Gramercy Tavern, has featured these heritage shoulder steaks on their menu everyday for the past year.

These are the famous butts that helped put Heritage Foods and the term heritage on the national map! Now for the first time, our bone-in butts are sliced on the bandsaw by our processor, Paradise Locker Meats. The supreme marbling of heritage breeds makes these hunks of meat as delicious as any steak!

We love to just heat and eat the shoulder steak with some oil, salt, and pepper. Normally a slow and low or braise cut, it’s nice to see the boston butt prepared quickly in a hot pan or on the grill!

Humanely raised on pasture
100% antibiotic-free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat

Pork Shoulder

The shoulder is a primal cut at the front of the pig consisting of two sub-primal cuts, the picnic shoulder and Boston butt. The picnic is the most well worked muscle on the shoulder because it carries the heaviest load just above the shank. The butt is fattier, more marbled, and one of our most popular cuts as evidenced by the number of ways we offer it: boneless or bone-in, as thin steaks, smoked, and even cut up to make ground pork, sausage, and salami.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.