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 includes no antibiotics or added hormones.

This cut ranges from 1.5-2 lbs per steak.

This steak is now available in grass finished or grain finished

Our Grass Finished Beef is dry aged for 2 weeks.

Aged for 21 Days, Grain Finished Beef

• Pasture raised
• Zero antibiotics
• Zero added hormones
• Raised and Butchered here in the Pacific Northwest

120 day grain finish which gives our 100% angus beef superior marbling, close to prime or better. It is dry aged for 21 days, giving it extra tenderness and flavor.

“All cattle were raised utilizing intensive grazing methods to increase soil health and create a sustainable ecology on our ranches. We are very proud of our animal husbandry utilizing low stress livestock handling techniques. All of this together assists in creating an all natural beef that needs no antibiotics or hormones because they are surrounded by lush healthy vegetation and respectful people.” Keith Nance, Owner Nexus Beef

Ships within one week of ordering