This item will be discontinued and replaced with a new item in the near future. Clearing remaining stocks.
The all-time favorite pork cut for BBQ fans. Thick-cut bone-in pork chops. The bone adds additional flavor and juiciness to the surrounding meat. Also, a bone-in chop of meat is impressive and looks better on the grill. These pork chops perform best on the grill or in the oven. Cook low and slow. Due to their high quality, there is no need to marinate these for many hours. A simple seasoning rub with olive oil shortly before cooking will do the trick. You get 2 chops per pack. A total of 900g (that's a total of 1.9lbs) making each steak bigger than a one-pound pork chop - we recommend serving sliced and shareable for all.
100% real free-range and naturally raised pork from Hokkaido, Japan, probably the only place in Japan that has space for free-roaming animals. Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. Read more about the farm below.
Free-range pork, in this case, pastured pork tastes different because it is different! The pigs are able to exercise freely and build natural muscles without the aid of growth promoters. They get to wander and forage with the herd and interact and do not suffer the same stress as intensively farmed pigs. Give it a try and taste the difference! Raising pigs free-range on open pastures is an extremely cost-intensive operation that makes free-range pork more expensive compared to conventional pork products.
| Contents | 1 pack, 2 steaks |
| Weight | 900g (1.9lbs.) |
| Package Dimensions | 17 x 8 x 17cm (6.6" x 3.1" x 6.6") |
| Serves | Serves 3-4 (depending on the recipe and usage) |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 3h |
| Cooking Method | Grill, Oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days. |
| Also known as | Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop |
| Ingredients | Pork |
| Country of Origin | Hokkaido, Japan |
| Cut from | Bone-In Loin |
| Packaging | 2 steaks vacuum packed together in one pack |
Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. The pigs are a slow and naturally grown British Camborough breed. They are fed a large variety of feed mixes that contain all kinds of grains, corn, soybeans, and other vegetables and farm produce (pigs can’t survive only on grass, so there won't be grass-fed pork any time soon). Newborn stay in a shelter together with their mother until they learn how to take care of themselves. No tail clipping of piglets, no gestation crates for sows. No factory farming. They receive all the respect, love and care. See for yourself, all images and videos are real.
| Pork Breed | Camborough Pork |
| Farm/Ranch | El Paso Rancho |
| Region | Tokaichi, Hokkaido, Japan |
| Breeding | All year 100% free-range pasture-raised |
| Feeding | A large variety of grains and protein sources (wheat, whey, corn, soybeans, vegetables). |
| Raised by | Hirabayashi family and staff |
| Farming Experience | Since 2005 |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Subtherapeutic Antibiotics Use | Never |
Translated from Japanese: I was looking for safe meat and I'm buying it in bulk here.
This time I had it at a camp BBQ.
It was soft, the oil was refreshing and it was really delicious.
There’s a lot of meat around the bones! This was very excellent.
Two thick rib roasts of about 500g were vacuum-packed, so I could divide them with an okonomiyaki stainless steel spatula and cook them separately without thawing.
I'm glad that two adults can enjoy it twice.
I'm thinking of cooking it in an oven or a cast enamel pot next!
Translated from Japanese: Since it has bones, I thought about stewing it carefully and decided to make curry, but it was already delicious before adding the curry powder, so when I made it into soup and put it on the table, it was a storm of refills and the curry was completed immediately.
It was also delicious to bake it with garlic, ginger, soy sauce, and mirin. The children are fighting for it.
