The "ribeye of pork" these boneless steaks are cut from high on the shoulder around where the neck would be if pigs had a neck :) They are beautifully marbled with rich, sweet fat with an icing sugar-like texture. When cooked, the fat melts into the meat making this one of the most flavourful, tender cuts you'll ever experience. Try our simple instructions for a perfectly cooked neck steak or get fancy and use Jaime Oliver's method for cooking them. Also wonderful on the grill! Our pork is pasture-raised and features a variety of heritage breeds. About 16 steaks. At least 3.75 kg $35.27/kg