Description
| Size | Approx. steaks | Price |
| 425g | 2 steaks | £5.45 |
| 1.4kg | 6–7 steaks | £17.90 |
| 2.8kg | 12–14 steaks | £25.00 — save over 30% |
THE PORK
The shoulder is a well-worked muscle with more fat running through it than the loin — fat that keeps the steak moist during a fast cook and breaks down beautifully during a slower one. Ours comes from pork sourced from the Lincolnshire Pork Company, raised to high welfare standards here in Lincolnshire, and cut by our butchers on site at Grasmere Farm.
COOKING YOUR SHOULDER STEAKS
Take the steaks out of the fridge 20 minutes before cooking. Season generously with flaked salt and black pepper just before cooking.
In a pan:
Get a heavy pan properly hot with a little oil. Cook for 4–5 minutes each side until deep golden brown on the outside. In the last minute add a knob of butter, a crushed garlic clove and a sprig of thyme and baste. Rest for 5 minutes. Internal temperature of 70°C at the thickest part, away from any fat seams.
On the barbecue:
Cook over direct medium heat for 4–5 minutes each side. The shoulder steak has enough fat to handle direct heat without drying — watch for flare-ups from the rendering fat. Rest for 5 minutes before serving.
In the oven:
Preheat to 200°C / 180°C fan. Place in a roasting tin and cook for 20–25 minutes, turning once halfway through. Rest for 5 minutes. Internal temperature of 70°C at the thickest part.
In the air fryer:
180°C for 14–16 minutes, turning halfway through. Good colour on the outside with the fat rendering well. Internal temperature of 70°C before serving.
Braised low and slow:
The shoulder steak’s fat content makes it well suited to a braise. Season and sear all over in a hot pan until deeply coloured. Transfer to a casserole dish with stock, a splash of cider or white wine, a sliced onion and a bay leaf. Cover and cook at 160°C for 1.5–2 hours until completely tender. The liquid reduces into a rich sauce around the meat — serve with mashed potato and something green.
With a marinade:
The shoulder’s flavour makes it a good candidate for a marinade — it stands up to bold combinations without being overwhelmed. Soy, ginger, garlic and honey for the barbecue. Smoked paprika, cumin and olive oil for the pan or oven. Wholegrain mustard, honey and thyme for a straightforward midweek option.
WHAT TO SERVE WITH THEM
For a quick midweek meal: pan-fried with the butter and thyme method above, served with mashed potato, apple sauce and something green. For the barbecue: corn on the cob, coleslaw and good bread. For the braised version: mashed potato with plenty of butter, the braising liquid reduced down as the sauce, and a handful of wilted greens alongside.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within use by on pack. Suitable for home freezing — freeze on day of delivery. For the 1.4kg and 2.8kg packs, freeze in portions of two and defrost in the fridge for 12 hours before cooking.
