Pork collar, also called coppa, offers the tenderness and marbling of premium beef cuts at a fraction of the cost. Commodity pork collar steaks run around $4.29 a pound, compared to roughly $20.99 for ribeye and $26.99 for filet mignon.
Pork collar comes from the Boston butt area of the pork shoulder but does not require low-and-slow cooking. It ranks among the more tender parts of the shoulder and goes by names including pork neck filet and center-cut Boston butt. The comparable area on beef, within the chuck primal, costs at least $8.50 a pound even in bulk at Costco, nearly double pork collar's price.
The cut cooks more like ribeye than filet mignon. Medium heat works best on grill or stovetop to trigger the Maillard reaction without burning the exterior before the interior cooks through. A two-zone grilling strategy, using one heated side and finishing with indirect heat on the cooler side, prevents over-browning. On the stovetop, butter basting infuses richness and promotes tenderness.
Seasoning matters. Pork collar's bold, meaty flavor can overwhelm delicate spices, so bold blends work best. Dried spices not only layer flavor but also build a better crust.
Pork collar holds prominence in global cuisines from American Southern-style marinated steaks to Chinese char siu. The cut blends intense meatiness with rich marbling, making it versatile across preparations.