PORTERHOUSE STEAK
Return to glamour, the best of both worlds 1/2 Filet Mignon and 1/2 New York strip steak. Great for when you can’t decide between one or the other.
The Cut: Porterhouse steaks are cut from the rear end of the short loin. They include a bigger portion of filet mignon (compared to the T-bone steak), along with a large strip steak (New York Strip Steak) on the other side of the bone. If you remove the bone and cut out the two steaks that make up this cut, you get a Filet Mignon and a New York Strip
USDA Inspected. Prime 100% Grass-fed and 100% Grass-finished. Angus X. 21-28 days Dry-Aged Porterhouse Steak.
Naturally bred, and raised completely free-range foraging on Kauai's pristine troplical grass pastures.
Beef respectfully raised without any hormones, stimulants, antibiotics or GMO grains.
Product ships frozen and will arrive frozen or partially thawed.