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Pork Steaks
94%Read ReviewsThe Experience
Heat & Eat
No prep required
Pork Steaks
Our Pork Steaks have long been a local legend. They are so well-liked, there are other BBQ joints who offer them today strictly based on the popularity and reputation of Southside’s own top quality Pork Steaks. This passion for pork steaks is very specific to the Central Texas region. Cut from the Boston Butt, it is the same cut other places use for pulled pork. In Central Texas, we prefer steaks!
This package includes your choice of 2, 4 or 8 Pork Steaks
- Each steak serves 1-2 people & individually packed
- Each steak weighs approx. 3/4 lbs.
- Pork steaks ship fully cooked & vacuum-sealed with ice packs, may thaw during transit.
- When stored correctly, our products have a long shelf life. If items remain unopened and kept frozen, they can last up to 12 months in your freezer.
- Once defrosted in the refrigerator, we recommend consuming the items within 5-7 days for optimal freshness and flavor. Always check the packaging for specific storage instructions.
To Serve
- Grill
- Wrap in foil and place on BBQ pit/grill over indirect heat (300°F) until internal temperature reaches 145°F.
- Oven
- Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 145°F.
Elgin’s Favorite Pork Steak: Heat for 20-30 minutes.
- Pork Steak – Salt, Black Pepper, Paprika, Cayenne Pepper, Garlic.
"Hot Guts" From the Oldest BBQ Joint in Texas
Southside Market has been featured on the Travel Channel and in USA Today, Texas Monthly, Maxim and was named one of the "8 Best BBQ Spots in Texas" by Time. They've also been featured in BBQ books including "America's Best BBQ" and "The Prophets of Smoked Meat" produced by Texas Monthly.
"Hot Guts" From the Oldest BBQ Joint in Texas
Southside Market & Barbeque
94% love this shop
Elgin, TX"Butcher today, deliver tomorrow." That was Southside Market's mantra in 1882 when the first cuts of meat were sold from founder William Moon's wagon 135 years ago. Without refrigeration, the unsold fresh cuts of meat were preserved by smoking and, in true German tradition, spiced to make sausages. It wasn't long before these "hot guts" became famous, with people all over coming to Elgin to sample them. The decades rolled by and while Southside Market's owners changed, their dedication to crafting the best sausages in Texas did not, which is why nearly a century and a half since that first cut of meat was sold, Elgin is known as the Sausage Capital of Texas.
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