You’ve walked past it a thousand times. It’s tucked right there in the glass display case between the lean, pale pork chops and those massive racks of ribs that look like they belong in a Flintstones cartoon. Most people ignore it because it looks a bit "busy." It’s got marination-ready crevices, a bit of internal fat, and a deeper color than the standard supermarket loin. But honestly? The pork scotch fillet steak is the single best kept secret in the meat department.
If you’re used to dry, cardboard-textured pork, this is the remedy.
It’s known by a few names depending on where you’re standing in the world. In the US, it’s often called a pork neck or a pork collar butt. In Australia and New Zealand, it’s the scotch fillet. Essentially, it’s the continuation of the loin into the shoulder. Because it comes from a muscle group that actually does some work—unlike the lazy back muscles that give us the lean loin—it develops a level of intramuscular fat (marbling) that makes it nearly impossible to overcook.
The Anatomy of a Pork Scotch Fillet Steak
What makes this cut so different from a ribeye or a sirloin? It’s all about the "seam" fat. Unlike a beef scotch fillet where the fat is somewhat predictable, a pork scotch fillet has a web of connective tissue and fat that melts during the cooking process.
This isn't the kind of fat you trim off the side of a steak and leave on the edge of your plate. This is the stuff that bastes the meat from the inside out. When you hit it with high heat, that fat renders, turning a standard dinner into something that feels like it should cost fifty bucks at a high-end bistro.
You’ll notice the color is darker. It’s a deep, rosy pink, almost leaning toward the color of veal. That’s a sign of a hard-working muscle. More myoglobin equals more flavor. If the pork you’re buying is almost white, it’s going to taste like nothing. Look for the darker stuff.
Why Leaner Isn't Always Better
We’ve been conditioned for decades to seek out "the other white meat," which led to the breeding of pigs that are incredibly lean. The problem? Lean pigs produce dry meat. The pork scotch fillet steak is the pushback against that trend.
If you look at heritage breeds like Berkshire or Kurobuta—the stuff chefs at Michelin-starred restaurants like Attica or Momofuku obsess over—they are prized specifically because they have the marbling found in the scotch fillet. You’re getting that high-end experience at a fraction of the cost.
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How to Cook It Without Ruining the Vibe
You don't need a degree from Le Cordon Bleu to make this taste good.
Actually, the biggest mistake people make is treating it like a beef steak. While you can cook it to medium-rare (around 145°F or 63°C, as the USDA now recommends for safety), the pork scotch fillet steak actually benefits from a slightly longer cook than a lean loin. You want that fat to fully render.
The Pan-Sear Method
Get a heavy-bottomed pan. Cast iron is king here.
Season the meat aggressively. Pork loves salt. Way more than you think.
Add a high-smoke point oil—grapeseed or avocado oil works—and wait until it’s shimmering.
Drop the steak. Don't touch it. Let that crust form.
Because of the fat content, you’re going to get a much better Maillard reaction (that's the fancy science word for browning) than you would with a skinny chop. Flip it. Once it's nearly there, toss in a knob of butter, a smashed garlic clove, and a sprig of rosemary. Baste it. Just keep spooning that hot, flavored fat over the meat.
The Reverse Sear Secret
If you’ve got a thick-cut scotch fillet—say, something over an inch and a half—don't start with the pan. Put it in a low oven (around 250°F / 120°C) until the internal temperature hits about 130°F. Then, and only then, do you throw it into a ripping hot pan for 60 seconds a side.
This method ensures the inside is buttery soft while the outside has a crunch that'll make your neighbors jealous.
Common Misconceptions About Pork Fat
People freak out about the fat in a pork scotch fillet steak. Let’s clear that up.
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There’s a difference between "bad" fat and "flavor" fat. The fat in the neck and shoulder area of the pig contains a significant amount of oleic acid. That’s the same heart-healthy monounsaturated fat found in olive oil. This is especially true if you’re buying pasture-raised pork where the pigs have been foraging.
It’s not just "grease." It’s a carrier for flavor. Without it, you’re just eating protein fibers.
The Trichinosis Myth
Stop cooking your pork until it’s gray and lifeless.
The fear of trichinosis is a leftover relic from our grandparents' era. Modern farming practices, especially in the US, Canada, and Australia, have virtually eliminated the parasite in commercial pork. In fact, since the late 1990s, the CDC has reported almost zero cases from commercial pork products.
Cooking a pork scotch fillet steak to "well done" is essentially an insult to the pig. Take it to a blush of pink. Your taste buds will thank you.
Marinating: Do You Actually Need To?
Honestly? No.
A good quality pork scotch fillet steak stands on its own with just salt and pepper.
However, because of the structure of this cut, it takes marinades better than almost any other part of the animal. If you’re going for a Char Siu style or a Mediterranean lemon-and-oregano vibe, the nooks and crannies in the scotch fillet hold onto those flavors.
If you are going to marinate, use an enzyme-based tenderizer like pineapple juice or papaya very sparingly. This cut is already tender. If you leave it in a highly acidic marinade for more than 4 hours, it’ll turn into mush. Not good.
Stick to oil-based marinades with plenty of aromatics.
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Where to Buy and What to Ask For
Don't just grab the first plastic-wrapped tray you see at the supermarket. If you can, go to a real butcher.
Ask for:
- Pork Scotch Fillet (if you're in the Commonwealth)
- Pork Collar Steaks (if you're in the UK/Europe)
- Pork Neck Steaks or Boneless Pork Shoulder Steaks (if you're in the US)
Ask them to cut it at least an inch thick. Thinly cut scotch fillets are a tragedy because they overcook before the fat has a chance to melt. You want a steak, not a piece of deli meat.
Also, look at the marbling. You want fine white lines running through the red meat, not big chunks of hard white gristle. There’s a difference. The fine lines are what make it succulent.
Real World Cost vs. Value
In a world where beef ribeye is pushing $20 or $30 a pound in some places, the pork scotch fillet steak is a literal steal. Usually, it sits around the $6 to $10 mark depending on your location and the quality of the farm.
It’s the ultimate "poverty-premium" cut. It feels like a luxury meal, but you can feed a family of four for the price of one decent cocktail at a city bar.
Why It’s Not More Popular
If it's so good, why isn't everyone eating it?
Marketing.
The pork industry spent decades pushing the "Loin is King" narrative because it was easier to standardize. The scotch fillet requires a bit more skill to butcher properly and it doesn't look as "clean" in a photograph as a perfectly circular piece of loin.
But we aren't eating photographs. We’re eating dinner.
Actionable Next Steps for Your Next Meal
- Dry Brine: Take your steaks out of the fridge an hour before cooking. Salt them heavily on both sides and let them sit on a wire rack. This draws out moisture and then re-absorbs the seasoned brine, deeply flavoring the meat.
- Check the Temp: Buy an instant-read thermometer. Seriously. Stop guessing by poking it with your finger. Pull the pork at 140°F (60°C). It’ll rise to 145°F while resting.
- The Rest is Non-Negotiable: Let the steak sit for at least 8 minutes after it leaves the pan. If you cut it immediately, all that beautiful rendered fat and juice will end up on your cutting board instead of in your mouth.
- Acid Balance: Since this is a fatty cut, serve it with something bright. A chimichurri, a squeeze of fresh lime, or even a side of quick-pickled red onions will cut through the richness and make the whole dish pop.
Go to the butcher tomorrow. Ignore the chicken breast. Skip the lean chops. Find the pork scotch fillet steak and buy two. One for the recipe you had in mind, and one just to sear off with salt and pepper so you can finally taste what pork is supposed to taste like.