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Native Breed Pork Neck Steak
Native Breed Pork Neck Steak
Native Breed Pork Neck Steak
Native Breed Pork Neck Steak

Native Breed Pork Neck Steak

Perfect gently cooked on the barbecue, or cooked super slowly in the oven

£18.15
  • Serves 4-5
    1kg
    £18.15

Why we love this

  • Expertly Butchered
  • Free Range
  • Native Breed

Meet Our Farmers

Great for a mid week quick Chinese stir fry.

Sandie

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Native Breed Pork Neck has to be one of our favourite cuts of pork. With rich melting fat laced throughout the meat, the sweet flavour of our three week hung, pasture raised pork is sublime.

    Our Pork Neck Steak works perfectly on the BBQ, if you allow the flames to gently lick the pork and create a lightly charred outside, you will have a very special meal on your hands.

    We hang our slowly grown, native breed pork for at least three weeks, resulting in a lingering depth of flavour and firm texture.

    This incredible cut for the BBQ has won some of the country's top awards including the rare and prestigious 3 stars in the Great Taste Awards.

    "A juicy mouthful - soft and tender, great pork flavour and a superb finish."

    "The fat is full of flavour and a great melt in the mouth texture."

    About our Native Breed Pork Neck Steak:

    Properly pasture raised pork

    Native breed Saddleback and Tamworth Pigs.

    Slowly reared on small scale family farms.

    Bred and reared outdoors their whole lives.

    Natural diet including homegrown oats, kale and fodder beet.

    Hung on the carcass for 3 weeks to enhance the depth of flavour.

  • Free Range Pork

  • Get a heavy-based pan extremely hot and place the pork in. Sear pork on all sides so that there is a wonderfully caramelised brown crust to the pork neck. Then, reduce the heat to medium and turn the pork every few minutes to ensure even cooking on all sides. 

    If cooking over a firepit, ensure that the grid is extremely hot before searing pork on all sides. Once seared, move the pork neck steak over to the side of the grid lower in temperature to cook for the remainder of the time.  

    After 30 minutes, check the temperature at the centre of the steak. The target temperature should be 62°c at the core of the steak. Once achieved, leave to rest at room temperature for 15 minutes. 

    Carve to desired thickness and serve alongside fresh salads and crusty bread rolls for an outsanding midsummer feast. 

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • A cut from the neck of the pig with rich, melting fat laced throughout the meat. It's a favourite for the BBQ.

  • Native breed pigs raised on pasture on British farms. Slowly grown, hung on the carcass for three weeks to develop a lingering depth of flavour and firm texture.

  • Yes, it's won 3 stars in the Great Taste Awards, a rare and prestigious achievement. Judges praised its juiciness, tenderness and superb finish.

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