• Diagram of pork cuts
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Serenity Valley Farms

Pork Blade steaks

Pork Blade steaks

$16.89 USD
$16.89 USD
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PORK BLADE STEAK
A pork steak with a chuck steak's job.
Cut across the shoulder, marbled the whole way through.
0.9–1.25 LB
AVERAGE WEIGHT
SHOULDER
WHERE IT'S CUT
TWO WAYS
HOT AND FAST, OR LOW AND SLOW
What makes it different
The cut
A blade steak is the shoulder sliced into steaks instead of tied into a roast. Same muscles, same marbling, a fraction of the cooking time.
The marbling
The shoulder works hard, so the fat runs through the muscle rather than sitting in a cap on the outside. That fat is what keeps a thin cut from drying out.
The seam
You will see a line of connective tissue running through the middle. That is normal. It softens with heat, and it is the reason this steak tastes richer than a loin chop.
Most people cook this like a pork chop and wonder why it fights back. It is not a chop. Treat it like a chuck steak and it pays you back — either hot and fast on a grill, or covered in a low oven until it gives.
FROM THE FARM
We raise our hogs on pasture here in Monticello, Kentucky, and have every animal cut at a USDA-inspected plant down the road. Blade steaks come off the same shoulders we sell as butt and picnic roasts. We just ask for some of them cut into steaks, because they are the best value on the whole hog.
How to cook it
1
Take the steaks out of the fridge while the grill heats. Get the fire hot and the grates clean — shoulder meat sticks more than loin does.
2
Four to five minutes a side over direct heat, then move them to the cooler side. Pull at 145°F in the thickest part and rest three minutes.
3
For the slow version, brown both sides in a heavy pan, add an inch of stock or cider, cover, and put it in a 300°F oven until a fork turns easily — usually about two hours. There is no temperature to hit here. You are cooking to texture.
4
Slice against the grain. The grain changes direction across the steak, so look before you cut rather than slicing the whole thing one way.
What you're getting
One package of pork blade steaks, averaging 0.9 to 1.25 pounds.
Cut from the shoulder — the same primal as our butt and picnic roasts.
Raised on our farm in Monticello, Kentucky, and cut at a USDA-inspected plant.
Weights are averages. Every package is cut by hand, so no two are exactly alike.
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

    ⭐ ⭐ ⭐ ⭐ ⭐

    "The best tasting beef, pork, and chicken products in Kentucky!
    So much better than store bought."
    — William L., Google Review

  • Awesome!!!

    ⭐ ⭐ ⭐ ⭐ ⭐

    "Awesome place to get meats & eggs — really good quality meats.
    Bob & Colleen have the best stuff around. Highly recommend!"
    — Don, Google Review

  • Beautiful!

    ⭐ ⭐ ⭐ ⭐ ⭐
    "The meat is beautiful, absolutely love it — I'll be ordering again soon."
    — Brandi H., Google Review