I have come across something I never heard of before, can anyone tell me how to cut this. I only been cutting for 3 years and never heard of this and have no ideal how you get it.

This is a boneless steak cut from the top of the pork shoulder. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks.