Haleigh Bergnaum-Rutherford
May 22, 2026
A small step above the chain butchers. Worth the extra dollar or two.
About this cut
What makes this cut.
The leanest, most tender cut of the hog. Quick-cooking and forgiving — great for a weeknight roast.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.5/5
Based on 8 reviews
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8 reviews
Geoffrey Bednar
May 8, 2026
It was OK. Not bad, but I've had better here.
Holly Walter IV
Apr 4, 2026
Best cut I've had in years. Worth every penny.
Claire Stracke
Apr 3, 2026
Exactly as advertised. Will be back next week.
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