Pork Loin Steaks

Raw boneless steaks (6 pieces)
650g - 700g / pack
Price : 730 php / kg
₱499.00 / pack

Pork Steaks

Variable 650-700 g

Raw boneless pork loin cut into steaks for frying, braising, grilling or baking. A cut that is versatile and easy to cook. Juicy and delicious for your lunch or weeknight meals.

How to Cook Pork Loin Steaks:

Minimum recommended temperature for food safety measures: 145° F or 63° C. For leaner options, trim away any visible fat.
Season with your favorite dry rub then fry, roast, grill, or sauté for an easy go-to meal.

Health Benefits:

The lean meat of pork loin steaks is an excellent source of high quality protein and amino acids. It is a source of many vitamins and minerals as well. Every hundred-gram serving provides 40% of the daily recommended protein with several essential amino acids in high amounts.

As with the lean meat, it is also an great source of B vitamins, especially thiamin with 60% daily recommended value of the same serving. Niacin and vitamin B6 are among with moderate amounts as well with 23% and 24% respectively. It contains 15% riboflavin and 9% vitamin B12.

Selenium can also be found in this cut with 47% DV of the same serving, 20% phosphorous, and 12% zinc with other minerals in low doses.

This type of cut can be an essential part of a well-balanced daily diet to maintain optimal health, growth, and immune system maintenance.

Delivery:

Delivered frozen, 650-700g per pack.

Origin: France

Recipe Suggestion:

Spiced Pork Loin Steak

Ingredients

pork loin steaks
3 tsp dry rub
1 tbsp Isigny french butter
Salt and pepper

Directions

Wash the steaks and pat with paper towels to dry.
Dry rub steak on each side and season with salt and pepper.
In a heated pan, melt butter.
Cook pork loin steaks in the pan until golden brown.
Serve and enjoy!

Nutrition Facts

Pork Loin Steaks Nutrition Facts

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Product reviews for Pork Loin Steaks

Existing reviews

gorgeous cut
no fats, no bones, only lean meat
great for cooking with marvelous taste
From: Derek | Date: 8/5/2020 10:59 PM
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