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Pasture Raised Iberico Pork Strip Steak

Product Description

4oz Steak 

Pork is corn and soy free raised on the famous acorn-rich pasture of Spain.

Why Free Range?

The nutrition of our food depends on how it was grown, especially animal products. These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have "off" flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.

Uses

Roast as a whole strip or slice into shell steaks!

$7.50 $8.99
Maximum quantity available reached.

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
Z
Z.R.
Best tasting pork!

I usually hate the taste of pork but this was a different story. I also usually get a negative reaction to conventional pork but I feel amazing eating it!

A
Adam
The Best Pork I Have Tried

Who doesn't love a great pork chop? As soon as I thawed the first one I could tell by the color that the quality of this meat was top notch. Aside from that the taste was incredible. All it needs is salt and a great sear. Frankie's Free Range is where I will be sourcing all of my animal foods moving forward. You realize after getting a box from Frankie's what a joke the grocery store is. Keep up the great work brother

d
dalton benjamin davis
Delicious!

Meat came frozen and I defrosted over 2 days, then I rubbed it with salt over night and cooked it the next day. I patted off the salt with a damp paper towel. I applied olive oil and a herb rub consisting of thyme, oregano, basil, sage, black pepper, onion powder, garlic powder and a dash more salt. Roasted it at 350 til internal was 145, pulled it out let it rest 10 minutes while cooking risotto. Once risotto was done I threw the roast back in the oven on 500 to get a toasty top and to bring up the internal to 155-160. Let it rest another 7-10 minutes and B I N G O! Sliced into it and it was delicous.

J
Jesus Aljure
The best pork I have ever tasted by a country mile

It is just like frank says on the video he made about ibérico pork, the flavor is so complex when it is raw, so tasty, I honestly enjoy it raw the same way t enjoy it cooked, I just sear it on the outside and it is amazing, it is a million times better than any gourmet pork you can eat at a restaurant, and I only add salt and butter, just that! I recommend it 100%, my only drawback is that it has a bit of connected tissue that is hard to chew when it is cooked, but other than that, I can not be more satisfied with this

T
Travis
Great

I've been getting nicer pork from different sources, mainly in an attempt to satisfy other family members's desire for pork with a lower omega 6 option. According to publications, pastured Iberico is about as low as it gets at around 7 to 10%. This tasted really great. It was juicy and flavorful.

12

Related Products

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
Z
Z.R.
Best tasting pork!

I usually hate the taste of pork but this was a different story. I also usually get a negative reaction to conventional pork but I feel amazing eating it!

A
Adam
The Best Pork I Have Tried

Who doesn't love a great pork chop? As soon as I thawed the first one I could tell by the color that the quality of this meat was top notch. Aside from that the taste was incredible. All it needs is salt and a great sear. Frankie's Free Range is where I will be sourcing all of my animal foods moving forward. You realize after getting a box from Frankie's what a joke the grocery store is. Keep up the great work brother

d
dalton benjamin davis
Delicious!

Meat came frozen and I defrosted over 2 days, then I rubbed it with salt over night and cooked it the next day. I patted off the salt with a damp paper towel. I applied olive oil and a herb rub consisting of thyme, oregano, basil, sage, black pepper, onion powder, garlic powder and a dash more salt. Roasted it at 350 til internal was 145, pulled it out let it rest 10 minutes while cooking risotto. Once risotto was done I threw the roast back in the oven on 500 to get a toasty top and to bring up the internal to 155-160. Let it rest another 7-10 minutes and B I N G O! Sliced into it and it was delicous.

J
Jesus Aljure
The best pork I have ever tasted by a country mile

It is just like frank says on the video he made about ibérico pork, the flavor is so complex when it is raw, so tasty, I honestly enjoy it raw the same way t enjoy it cooked, I just sear it on the outside and it is amazing, it is a million times better than any gourmet pork you can eat at a restaurant, and I only add salt and butter, just that! I recommend it 100%, my only drawback is that it has a bit of connected tissue that is hard to chew when it is cooked, but other than that, I can not be more satisfied with this

T
Travis
Great

I've been getting nicer pork from different sources, mainly in an attempt to satisfy other family members's desire for pork with a lower omega 6 option. According to publications, pastured Iberico is about as low as it gets at around 7 to 10%. This tasted really great. It was juicy and flavorful.

12