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Pork, Iberico Shoulder Steak (LIMITED)
$19.99
$12.99
The Iberico Shoulder Steak is a marvelously marbled pork steak cut from the shoulder, offering a culinary experience akin to that of beef but with the distinct, sumptuous flavor profile of Iberico pork. Leaner than the Pluma or Secreto cuts, yet rich in taste and texture.
The Iberico Shoulder Steak is a marvelously marbled pork steak cut from the shoulder, offering a culinary experience akin to that of beef but with the distinct, sumptuous flavor profile of Iberico pork. Leaner than the Pluma or Secreto cuts, yet rich in taste and texture.
The legacy of the Ibérico pig is deeply woven into the fabric of Spanish cuisine, celebrated for centuries for its unique capacity for fat marbling throughout its musculature. This genetic trait makes the Ibérico pig perfectly suited for the traditional slow curing processes of Spain, resulting in a product that offers an unmatched depth of flavor, complexity, and a sweetness that is without parallel. The Iberico Shoulder Steak is a testament to this rich culinary heritage, inviting connoisseurs and enthusiasts alike to savor a piece of Spain's gastronomic excellence.
Cooking Tips:
This steak is ideally cooked by a quick sear followed by a brief stint in the oven for five minutes. This method ensures a steak that is both succulent and flavorsome, showcasing a peerless combination of flavor and texture that stands out in the world of pork.
Barnard Beef Cattle Company (Crawford, TX)
Barnard Beef Cattle Co.
Family Owned. Family Oriented.
I feel the weight and honor of legacy when it comes to ranching in Central Texas. While my grandparents and great-grandparents are no longer with me, I try to uphold their traditions and long-standing beliefs.
Barnard Beef Cattle Co. is proudly owned and operated by Blayr Barnard. My husband, Douglas Landrum, and three boys, Conor, Axton, and Zander Landrum, round out the home team.
Our mission:
Make Great Steak.
Raise Hardworking Kids.
Have Fun.
Make Money and Share.
Started by my Great Grandfather, "Daddy Sam" Barnard as an operation focusing on farming and transitioned into light cattle ranching by my Grandfather, Sterlin Barnard, Barnard Beef Cattle Co. would not be in existence without my father, David S Barnard. Known mostly for his work with National Bank, now National United, based in Gatesville, Texas, David moved the company fully into cattle ranching.
I returned to Central Texas in 2015 after having a 13-year career in Small Business Consulting in Northwest Texas, Montana, and Indiana. David was turning 70 and asked me to take over the family ranch. While I have grown the acres, enterprises, and the number of animals, I have kept the basic business model he perfected over years of hard work.
Without my hardworking team, I would be unable to maintain the animals, acres, equipment, and positive attitude.
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