Meat that’s so tender, it’ll make you emotional

American Wagyu porterhouse steaks are known for their rich marbling, buttery texture, and deep beef flavor. They are cut from the rib primal of a cow, where the muscles are underused and have more fat, resulting in tender, well-marbled meat. The steak is traditionally considered a butcher’s cut because butchers would reserve it for themselves.

Each porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. The large filet side makes this a porterhouse, instead of a T-bone steak.

NO antibiotics

NO hormones

Ships within 1-2 weeks of date of order