written by

posted on

April 5, 2020

As any steak fanatic will tell you, oven-cooked isn't the usual route a chef will take when whipping up your favorite rib-eye or T-bone. The best steaks are grilled or pan-fried, and they taste wonderful when done this way, but getting the meat just right is a somewhat time-consuming process.

Standing over your grill waiting eagerly for your juicy steak to hit its sweet spot isn't practical for many people, so steak is often tossed to the side as a treat for a special occasion.

This is where the other option comes in - cook steak in an oven. By using this method, you can have your steak the way you want it in as little as 20 minutes. The best part? It's still delicious, so much less work, and doesn't turn your kitchen into some kind of smoky nightmare. Here's our tips for achieving the best results.

What's The Perfect Cut For Cooking Steak In The Oven?

For oven-cooked steak you'll want to look into thicker cuts than you might usually opt for. Our recommendations are:

Top sirloin: Cut from the upper-middle part of the cow and possessing great flavor, this is a popular middle-ground option. It isn't so thin that it won't cook properly in an oven, but is leaner than other available cuts
Filet mignon: The leanest cut you can get from the tenderloin, it is also often the most expensive, but this price point is because it is the most tender cut available
Rib-eye Steak: Cut from the rib section, meat from this cut has great marbling and can be served either on bone or off. It is the cut that produces the juiciest steaks
Strip steak: Cut from just below the backbone, strip steak produces one of the most tender steaks. No doubt you've heard of t-bone steaks; well the strip steak is the largest and tastiest piece of meat on the t-bone.

When cooking, it's important to pay attention to the white fat and marbling of the cut you select. The goal is to find a piece that could be placed somewhere comfortably between lean and fatty.

Some tell-tale signs of the perfect steak are a white strip of fat around the cut with thin marbling throughout. If the marbling is too thick, it can affect the quality of the meat.

Our TOP recommendations for steaks that strike this balance are filet mignon and rib-eye.

Ingredients For A Delicious Steak

Of course, the most obvious ingredient is the steak itself. When choosing the ideal grassfed steak, it isn't just the cut that you need to take into consideration. Quality matters, and with so many cuts available both in stores and online, it can be easy to simply opt for the cheapest option.

Don't. Often when a price is too good to be true, it's exactly that.

When purchasing your meat, keep a special eye out for sustainably raised stock that's grass-fed and grass-finished like all of ours at Seven Sons Farm.

At Seven Sons, Our beef are always grass-fed, pasture-raised, and farmed ethically. We set our standards high for the quality of meat we provide because we know customers receive a better meal when they shop farm-to-table. That's why we believe if you want the best oven-cooked meat, avoid processed factory farm meats.

It isn't just the steak itself you need to consider when creating the perfect dish. There are lots of components that come together to create a delicious end result when cooking steak.

Some of the key ingredients you're going to need are:

Grass-fed steak of your choosing (preferably an inch thick)
1-2 tablespoons of cooking oil: vegetable or olive oil are all fine choices
1 tablespoon of grassfed butter (or appropriate alternative depending on your diet)
Freshly ground black pepper
2 teaspoonfuls of Salt
3 garlic cloves

It's really a simple steak recipe, but it offers magnificent results. Also, yes, salt seems hefty, but when oven-cooking steak, it's beneficial to use more salt than you think. It helps bring out the flavor in a significant way.

While we're on the topic of seasoning: fresh cracked black pepper is vastly superior to the stuff out of regular shakers.

When it comes to high-heat cooking oils, most of your favorites should be fine:

Peanut oil
Vegetable oil
Coconut oil
Avocado oil
Olive oil

These are all perfectly acceptable. This is because they can all withstand prolonged periods of high heat without burning, so they're ideal for cooking meat in the oven.

Equipment Needed to Cook a Steak in the Oven

This might be a much easier way to cook a steak, but that doesn't mean your oven is the only thing you need to be armed with. There's still some level of equipment required, but don't worry: it's far from heavy-duty.

To cook steak in the oven we think you need the following:

A cast iron skillet: These easily retain heat and work to ensure your steak is evenly cooked throughout
Tongs: You'll need these to move your steak from the hot skillet to the oven and vice-versa, depending on your cooking technique (covered below)
A meat thermometer: This is vital if you want to cook steak in the oven to a particular level such as rare, medium, or well done. It's also a handy tool to make sure the meat is thoroughly cooked through before serving, especially if you're a fan of rare meat
A sharp knife: This isn't necessarily for the cooking process and might sound exceptionally obvious, but meat is always best cut against the grain. You'll need a sharp knife to achieve this, so make sure you have one handy!

Though the equipment needed may vary from recipe to recipe, these items listed above are the most important for the recipe we'll be covering in this guide.

How To Cook Steak In The Oven: Step-By-Step

There's more than one way to cook steak in the oven. The biggest variance is how you like your meat cooked. In an oven, you can achieve a perfectly cooked rare steak just as much as well done.

The key difference in how to achieve these results is to monitor the internal temperature of the meat. Besides that, the process is very similar. Just follow our complete guide below. We've included the most popular ways to cook your meats. Simply scroll to your preferred steak for a full explanation.

Here are all the ways to cook steak in the oven broken down into simple steps:

Rare

Step 1: Let the steak reach room temperature by allowing it to sit for thirty minutes

Cold meat will seize up if thrown directly into a pan, which will make the end result much tougher and less palatable.

Step 2: While the meat is thawing, preheat your oven to 400

Place a cast iron skillet inside to heat it up.

Step 3: Rub both sides of the steak with your choice of oil (vegetable, canola, or olive oil)

Then season thoroughly with fresh black pepper, salt, and the roughly cut garlic cloves.

Step 4: Remove the hot skillet from the oven

Place it on top of your stove on a medium heat.

Step 5: Using some tongs, move the steak onto the cast iron skillet

Sear both sides for a minute each.

Step 6: Move the steak into the oven

Turn halfway through cooking, usually at the fifteen-minute mark. To ensure it's cooked rare, use a meat thermometer to check the internal temperature. If it's between 125 and 130 degrees, then you know you're done.

Step 7: Once fully cooked, remove the steak from the oven

Let the steak rest for five to ten minutes before bringing it to the cutting board. This allows the meat to settle.

Last step: Cut the meat against the grain and serve up!

Medium-Rare

Step 1: Allow the steak to thaw out on a kitchen side for 20 minutes

This is so that it can reach room temperature. Frozen meat will seize if heated too quickly.

Step 2: Once thawed, remove any excess moisture from the steak by blotting it with kitchen paper

Step 3: Once dry, rub down both sides of the steak with your chosen cooking oil until fully covered

Step 4: Begin to season your steak with your choice of salt (we prefer kosher salt), pepper, and garlic (or whichever dry seasonings you wish to use)

Step 5: Place into the oven and for a cooking time of 20 minutes

Just a note that some ovens are different so the total time might be different depending on how you want your steak cooked.

Step 6: Cover the bottom of a cast iron skillet in oil

Step 7: Move the steak from the oven to the cast iron skillet

Cook on both sides until brown and crispy

Step 8: Use a meat thermometer to check the temperature of your steak

For medium rare, you'll want a temperature of 130 degrees.

Last step: If cooked to the correct temperature, remove from heat and let steak rest for 10 minutes

Then, serve by cutting against the grain. Enjoy!

Medium

Step 1: Blot your steak dry with paper towels and allow for it to sit for 20 minutes

If you think it needs more prep time to reach room temperature, you can extend this to 30 minutes. This allows the meat to cook more evenly.

Step 2: Preheat your oven to 500 or 550 degrees

Or follow whatever your personal broiler setting dictates.

Step 3: Heat your cast iron skillet beneath the broiler

Heat for up to 20 minutes before cooking. To get this to the desired temperature the total time heating might be slightly different for your broiler.Just keep an eye one it.

Step 4: Prepare your steak by covering it in olive oil (or oil of your choice)

Use either your hands or a brush.

Step 5: Season it with your chosen dry seasonings

Step 6: Using an oven mitt, move the cast iron skillet from the oven to the stove-top

Then place the steak into the very center of the skillet. You should hear it begin to sizzle immediately. Sear for thirty seconds on one side and do the same for the other side.

Step 7: Place the skillet back into the oven and cook for four minutes on each side

Use a meat thermometer to check the temperature. If it's at 140 degrees then it's ready to remove from the oven.

Last step: Cut your juicy steak against the grain and serve

Add extra butter for some additional moisture!

Medium-Well

Step 1: Take your cast iron skillet and place it in your oven at 450 degrees

If the skillet and oven are the same temperatures, you'll benefit from an evenly cooked steak.

Step 2: Place your steak on the kitchen side to reach room temperature

This should take around 20 minutes.

Step 3: Whisk together your salt, pepper, and garlic (or other dry seasonings)

Whisk until they're fully mixed as one powder. Leave this aside for the moment.

Step 4: Blot your steak with paper towels to remove excess moisture

Then begin covering it in your cooking oil of choice. You can do this by hand or with a brush. Once done, begin to sprinkle the powder mixture from before across the steak.

Step 5: Heat a cast iron skillet on the stove-top on high heat for 6-8 minutes

One hot, place the steak into the pan and press firmly on it with a spatula to cook the surface. Do this for thirty seconds each side.

Step 6: Once it has been seared on both sides in this way, move the cast iron skillet into the oven

Broil for 2-3 minutes, flip the steak, and then repeat the process.

Step 7: Check the internal temperature of the steak using a meat thermometer

If it's at 150 degrees then you've hit medium rare and you're good for serving.

Last step: Remove from oven and serve by cutting against the grain

Well-Done

Step 1: Allow steak to sit on the kitchen side for up to 30 minutes

This gives it the chance to thaw out so that it won't seize when heated.

Step 2: Preheat oven to 450 degrees

Step 3: Baste the steak in the cooking oil of your choice either with your hands or with a brush.

Ensure both sides are covered.

Step 4: Next, season thoroughly with salt

If you feel like you've gone overboard with the salt, you're doing it right. This helps bring out the flavor. Add pepper and garlic or any other dry seasonings if you choose.

Step 5: Preheat a cast iron skillet on high heat

Check it's hot enough by placing a drop of water on top: if it immediately evaporates then you know you have the right temperature.

Step 6: Place the steak onto the skillet and sear both sides until a crust begins to form

This usually takes 3-4 minutes. Once this is done, transfer the skillet to the heated oven.

Step 7: Keep inside oven and roast until internal temperature sits at 160 degrees

This is the temperature it hits when it's well done. You can measure this most accurately with a meat thermometer.

Last step: Cut against the grain and serve up

Conclusion

However you choose to cook your steak, whether it's rare or well done, rib-eye or t-bone, it goes without saying that this meat makes for a delicious meal.

Now you know how to cook steak in the oven, it's an even more realistic meal option for everyday enjoyment. Now, you can cook your steak mid-week and enjoy casually on a Wednesday night, with or without guests, just as easily as chicken or pork.

In fact, if you're the type to pre-prepare your meals for an entire week, steak might be a perfect addition to your routine. You don't have to eat it immediately; you can store it in the fridge for up to three days. If frozen, store it for up to three months! Just remember to leave it overnight to thoroughly defrost before any attempting to reheat.

Granted, even the hottest of broilers or cast iron skillets won't replicate the smoky taste gained from a grill, but that doesn't mean if you cook steak in an oven, that it’ll be sub-par. Oven-cooking is an easy way to enjoy a meal that is usually reserved as a treat or for special occasions.

We do ship our Seven Sons Farm pasture-raised beef to much of the USA, so add your zip code here to confirm we serve your area.

And always remember: it isn't necessarily the heat or equipment that makes a steak meal so enjoyable: it's how it's cooked. Get creative with your seasoning, or mix up your favorite steak recipe with unique sauces. Cooking doesn't have to be time-consuming to be exciting: with these simple oven-cooked recipes, you'll enjoy convenient and creative steaks without the extra hassle of grilling.

Product Guides

More from the blog

America's BIGGEST Nutrition Policy Blunder

Good morning,Today we look back in time...The year was 1992. I was six years old.That was the year the iconic Food Pyramid was introduced to the public. It quickly became seared into the minds of Americans as the symbol of a healthy diet for the next 30 years.Schools taught it.Doctors referenced it.Food companies built entire marketing campaigns around it.I remember walking the grocery store aisles as a kid and seeing a barrage of marketing claims on cereal boxes and Pop-Tarts that proudly read, “Part of a healthy diet.”Looking back now, that claim feels almost unbelievable.The original Food Pyramid never bothered to distinguish between refined grains and whole grains. And it treated all fats as bad.So Americans were told, for decades, to build their diets around foods that were often highly inflammatory and damaging to gut health. Since that day, here’s what followed: Obesity rates doubledType 2 diabetes skyrocketedUltra-processed food consumption surgedMore than 70% of American adults are now overweight or obeseNearly 90% of healthcare spending now goes toward treating chronic disease When people ask me what I think about the recently introduced “Upside Down Food Pyramid,” my response is simple: Why did it take more than 30 years to turn this thing on its head? In my opinion, the 1992 Food Pyramid will go down as one of the great policy blunders in modern American history.The USDA's updated dietary guidance is finally acknowledging what many regenerative farmers have understood for decades: It recognizes healthy fats as an essential part of a restorative diet.It emphasizes the importance of gut health, including fermented foods.It plainly states we should avoid highly processed packaged and prepared foods.It directly (and correctly) links the Standard American Diet to the wave of chronic health conditions Americans are battling. The guidelines also acknowledge that people with chronic disease, like myself, may need to adapt these dietary recommendations to their own health situation. That point is incredibly important. And one last thing.This shouldn’t be taken as a political statement.The truth is, the low-fat, high-carb diet didn’t come from one political party. It was embraced by both Democrats and Republicans. And, for more than 30 years, neither side seriously questioned whether it was working.Meanwhile, chronic disease kept rising and the industrial food system kept expanding.I’m simply thankful to see this policy finally getting turned upside down the way it should have been all along.At the end of the day, most of us don’t need a government chart to tell us what good food looks like.Real food raised responsibly.Ingredients you recognize.Meals shared around a table with people you care about.That’s the kind of food system we’re working to build here at Seven Sons.And we’re grateful to have so many of you walking that path with us.

25 Years of Seven Sons (Some OLD SCHOOL pics!) 📸

A few weeks back, at our annual team Christmas party hosted right here in the farm order fulfillment area, I took our team members and their guests on a trip down memory lane.While we served over 25,000 unique families in 2025, the truth is that our farm had VERY humble beginnings, rich with challenges, uncertainties, and failures.I’ll never forget one evening when I was probably 12 years old. Dad sat Blake and me down and asked if we’d be willing to invest the cash we had saved in glass jars to help pay for the first cattle fencing we needed to build.That was a lot of weight for young boys to carry.But we said yes.Looking back now, I never could’ve imagined that those jars of cash would one day multiply into what Seven Sons has become today.The purpose of my storytelling that night was to enrich the team's understanding of our farm's story, and celebrate 25 years of serving customers, regenerating the soil, producing nourishing, healthy food, and raising animals with care.It was a fun exercise. :)And, so, for just 2-3 minutes I invite YOU on this same journey. Take a trip down memory lane with me... The year was 1999, and Y2K (the fear of what would happen when all the computers rolled over to a new century) was on the horizon.Mom, Dad, Blake, and I worked hard to create our first-ever product, Canned Beef - a shelf-stable staple item in high demand at the time.It was the only product we sold.The good news is that it sold very well!!The bad news was that after Y2K passed without a hitch, people had too much, and demand plummeted. While we still sell our canned beef today, we had a BIGGER vision than selling one product, so we got busy innovating. In the late 1990s / early 2000s, the internet and "selling online" was just in its infancy. Mom and I agreed that a good home schooling project would be for me to build the first Seven Sons website. (pictured above).I'm happy to report I finished my project, but I'm unhappy to report we NEVER earned a single customer through this first version of SevenSons.net.(The marketer in me now understands why. 😂)Thankfully, the spark for online marketing was ignited in me, and I continued to learn and take steps to effectively reach customers online in the coming years. Our next step was to open a self-serve on-farm store so that customers could buy from us 7 days a week, and we could support our sales beyond the few sales we'd make at farmers' markets in the area.It was about this time that I started dating my wife, Charis.On one of my early visits down to visit her family in Warren, IN, I happened to notice this shed (pictured above) on the back of her family's property. I couldn't help but notice that it looked like a pretty ideal farm store.🤔She encouraged me to ask her parents if we could buy it to start our family's on-farm store, and they gave it to us. Interestingly, Charis' grandpa has started a business with the same shed years ago, and so her parents were more than happy to see the tradition carry on.We were in business shortly thereafter... With the vision of growth and packing more and more orders over time, we built our first fulfillment and packing "room".With the mix of a refrigerator, a few freezers, and an area to weigh and package goods, we were on our way to working more efficiently. My friend, this BIG truck, affectionately called "THE BEAST," is what we used to make our first home deliveries in the area, and eventually all the way to Chicago.There were many, many days of rolling down the interstate, first with Blake, and then with my other brothers as they got old enough to make the trip. There was no A/C, so those July and August trips were especially warm. And, sometimes the trips were adventurous...One memory stands out more than most...I remember standing in the back of that reefer truck on a cold November day in Munster, Indiana. Ice and rain were coming down, and there were more than 30 families lined up behind the truck waiting to pick up their Thanksgiving orders.As I think back on that moment now, I’m overwhelmed with gratitude.Every one of those families chose to skip the grocery store.Every one of them trusted us with their holiday meal.And those choices repeated thousands of times over the years, are the reason this farm is still here today. And that brings us to our first ever team Christmas party...The impact this year for our people, our greatest asset, was strong as they could look around the room to see the now nearly 100 people enjoying a meal, playing games and leaving with some thank you gifts.Each word of this story is only possible because of the folks reading it. If you read our Manifesto, you will learn that behind the scenes of this 25-year journey, there were many hardships that nearly ended the journey.The belief, patience, good will and partnership we've received from our customers over the years means more than you know to mom, dad, my brothers and I.THANK YOU.❤️Let me close by saying that 25 years in we are more inspired than ever and the vision we have is grand.We invite you to continue on that path with us...to enjoy healthy food you can eat with confidence, and help us continue to lead for much needed change in the food systems and agriculture

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/