Sure to please any carnivore’s palate, the porterhouse or “king of steaks”, boasts portions of the strip and tenderloin. The porterhouse shares the familiar T-shaped bone with the T-Bone steak but is cut from the rear of the short loin offering larger portions of the tenderloin. Our low-stress environment and 21-days of dry aging make our Porterhouse high-end steakhouse quality!
- Well-Marbled Red Angus Beef
- Dry Aged 21 Days
- Hand-Cut by USDA Inspected Butchers, Frozen & Vacuum Packaged
- Shipped From Bow Creek Farm to Your Front Door!
Weight: 16 - 22 oz (1-1.375 lb)