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2pc Ibérico Pluma Steak

Located at the neck end of the loin, the Pluma is a highly marbled, tender cut sandwiched between the collar and the loin. Often compared to flank steak but thicker and juicier, it’s ideal for quick-cooking methods like searing, sautéing, or grilling. 2 Pluma Steaks Included. 

Our Ibérico Trifecta:

 

Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.  

Flavorful – Umami. Nutty. Juicy. Tender. 

Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid -the same healthy fat in olive oil.

 

Ingredients: Free-range Ibérico Pluma Steak.


Note: This product is hand-butchered to preserve quality. Final weight may vary slightly due to the natural variation of each cut.

Regular price $59.00
Want it shipped by Apr 29? Order by Apr 28 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Customer Reviews

Based on 47 reviews
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L
Larry

Spectacular

M
Michael Knauf
Great cut of meat for searing or grilling

Doesn't really read as pork, very tender, much richer than typical "pork" - Great seared in a cast iron skillet and finished with garlic butter, haven't tried anything fancy but expect to soon. Has quite a bit of intramuscular fat / marbling in a good way, but will leave some rendered fat behind in a skillet, may flare on a grill over direct heat.

M
Marcelo Cloes
Simply terrific!

Great end-to-end experience: the ordering process, the quality of the shipping container, and of course the product: impeccable! Hugely recommend Campo Grande!

S
Shawn Grau
The Best

so insanely delicious

R
Rusty Dechaine
Wow, Pluma

These are so good. Salt & pepper, hot cast iron, pat of butter, 2-3 minutes per side depending on thickness, toss in a couple sprigs of thyme. Finish with sea salt. Outstanding.

You really can't go wrong with any of the Iberico steaks.

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