The coppa steak, the ribeye of the pig.  A boneless shoulder steak cut from the top of the pork shoulder, above the butt. It is, essentially, the “ribeye” cut of pork. The coppa steak is heavily marbled and tender, making it the perfect pork steak. Prepare it like you would a beef steak: hard sear in a hot pan on both sides for 5 minutes, let stand for 10 minutes

Average wt. .6-.7 lbs each

Pastured Pork

Our pork is known for its meatiness, well-marbled, flavor. Our pigs are raised outdoors and fed grass, a Non-GMO Soy-Free Corn-Free feed, and lots of sunshine ensuring that their bacon is some of the best you've ever eaten.  We raise a heritage breed of hogs called Red Wattle's that you can read more about here.  Your pork will have never received any hormones, antibiotics, or vaccines.

Originating in Texas, they are known in the chef community as a breed raised for flavor but the home chefs, bbq'er, and local connoisseurs all rave about them making a delicious cut of meat that can't be replicated in conventional pigs.

Order online and Pickup at the Farm in Waxahachie, Texas