Description

A Porterhouse Steak is cut from where the tenderloin and top loin/NY strip meet. This is the largest of the “T-bone” steaks and has to be at least 1.25″ thick to be considered Porterhouse. This is considered one of the best cuts available.

As always, all of our beef is grass fed AND finished and includes no antibiotics or added hormones.

This cut ranges from 1.25-1.5 lbs per steak.

Our beef is dry aged for 2 weeks.

Individual product orders are delivered in about 2 weeks.