{"product_id":"pork-ribeye-chops-berkshire-paradise-meats","title":"Pork Ribeye Chop x2","description":"\u003ch2\u003e\u003cstrong\u003ePork Ribeye Chops — The Steak Eater's Pork Chop\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eValor Provisions\u003c\/strong\u003e, we partner with American producers who do things the right way. \u003cstrong\u003eParadise Meats\u003c\/strong\u003e in Trimble, Missouri is exactly that: a family-run, USDA-inspected shop where the Fantasma family has been cutting meat since 1995 — in a Missouri locker that's been feeding its community since 1946. These are their \u003cstrong\u003ePork Ribeye Chops\u003c\/strong\u003e: two thick 16–18 oz chops cut from the country rib roast that sits right against the Boston butt — the most marbled, most flavorful chop on the hog.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes This Chop Different\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eLocation is everything. Most chops come from the lean center of the loin; the ribeye chop comes from the \u003cstrong\u003erib end, where the loin meets the shoulder\u003c\/strong\u003e — the same principle that makes a beef ribeye the steak lover's steak. Layered with intramuscular fat, it stays rich and juicy where lesser chops go dry. Start that cut on \u003cstrong\u003eBerkshire hogs from local, small family farms, raised without antibiotics\u003c\/strong\u003e, and you get pork that eats like a steak — which is exactly the point.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eThe Most Marbled Chop\u003c\/strong\u003e – Cut from the country rib roast beside the Boston butt; built-in richness no center cut can match.\u003cbr\u003e\u003cstrong\u003eHeritage Berkshire Pork\u003c\/strong\u003e – Sourced from local Missouri family farms, raised without antibiotics.\u003cbr\u003e\u003cstrong\u003eThick-Cut, 16–18 oz\u003c\/strong\u003e – Two steak-sized chops; one feeds a serious appetite.\u003cbr\u003e\u003cstrong\u003eCut In-House\u003c\/strong\u003e – Butchered at Paradise's USDA-inspected plant in Trimble, MO — not a factory line.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Cook It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTreat it like the steak it thinks it is. Hard sear in cast iron or over direct flame, then finish on the cool side to \u003cstrong\u003e145°F internal, and rest 3 minutes\u003c\/strong\u003e — blush-pink is the USDA standard and where this cut peaks. The extra marbling forgives an extra minute, loves a smoker, and shrugs off a marinade it never needed. Salt, pepper, fire.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Paradise Meats Story\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Fantasma family bought the Paradise meat locker in 1995 and rebuilt it from the ashes of a 2002 fire into one of the most respected small processors in America — 50+ employees handling 300–350 local animals a week, with over 100 awards earned along the way. When you buy Paradise, you're keeping a Missouri family business and the local farms behind it in business. That's the Valor mission on a plate.\u003c\/p\u003e","brand":"Paradise Meats","offers":[{"title":"Default Title","offer_id":45845689172015,"sku":"PMRC2","price":47.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/4585\/3487\/files\/PorkRibeyeChopGrilled.png?v=1787165837","url":"https:\/\/valorprovisions.us\/products\/pork-ribeye-chops-berkshire-paradise-meats","provider":"Valor Provisions","version":"1.0","type":"link"}