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Cut of the week - pork loin steak

Cut of the week - pork loin steak

One of the most versatile and affordable meats around, pork has had a pretty rough deal over the past few decades of industrial farming and the global take over of the supermarkets. The flavoursome meat that we knew and loved became sad and pale, a flabby and flaccid ghost of its former self. Good pork is instantly recognisable as such and has a sweet meaty flavour and firm texture.

All of our pork is hand cut from the finest Scotch pork, born and raised in Ayrshire and then prepared by our master butchers. These boneless loin steaks are hand cut to a generous 6oz portion (that's roughly 180g of prime pork flesh with no waste) and fully trimmed. Quick to cook and hugely versatile, boneless pork steaks are an excellent choice for a midweek supper, yet are more than happy to take a starring role should you wish to get the silverware out.

You could follow our recipe for pork loin steaks with Normandy dauphinoise; the combination of pork, apples and cream is always a winner and is bang on point now that autumn is approaching. We also have an article outlining the versatility of various boneless cuts.

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