Explore the barbecue of Central Texas with our fully cooked Smoked Kurobuta Pork Steaks. We partnered with Southside Market & Barbeque, the oldest barbecue joint in Texas, to create this regional specialty. Our Kurobuta pork collar is cut into steaks, seasoned, and smoked using Southside’s time-honored method. Pre-cooked, frozen and ready to heat in the oven or on the grill.
We partnered with Southside Market and Barbeque, the oldest BBQ joint in Texas, to bring you smoked, fully cooked Kurobuta pork steaks. Pork steaks are a specialty of Central Texas, where they are a local smokehouse legend.
Southside uses our Kurobuta pork collars (often used for pulled pork) to cut savory steaks and smokes them using their special recipe. Salt, black pepper, paprika, cayenne pepper and garlic harmonize with the rich Kurobuta pork for a delicious flavor with a touch of spice. The steaks arrive fully cooked and frozen. Just reheat in the oven or on the grill and get ready to feast on a regional Texas delicacy.
Southside Market and Barbeque was founded in 1882 in Elgin, Texas and is currently owned and operated by Bryan and Rachel Bracewell, the third generation of Bracewells to operate the storied business. Today, Southside continues its tradition of excellence using time-proven techniques and ingredients to produce world class BBQ.
Meatology
The smoked pork steak is cut from the pork collar. The collar is a muscle that starts at the jowl and ends close to the loin. This cut includes part of the “money muscle” used by competitive barbecue teams. The collar is well marbled and can be cooked low and slow or roasted. Fast fact: The pork collar is used to make the Italian cured meat capocollo.
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