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PORTERHOUSE STEAK One 32oz steak Akaushi/Angus Wagyu
One 32oz steak
One 32oz, bone-in
Measuring in at a hefty 32oz, the Porterhouse is the king of all steaks. Cut 1.5 inches thick from the most prized section of the strip loin, the porterhouse combines flavorful NY Strip with the tender filet. To be considered a true Porterhouse, and not just a T-Bone, the filet section must measure at least 2 inches wide off the bone. Only four Porterhouse steaks are cut from every steer.
The best Japanese beef breeds are renowned the world over for their intense marbling. Our Wagyu steaks are a cross between the revered Japanese Red Cow known as Akaushi and one of America’s best lines of Black Angus. The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in one of the preeminent Wagyu steaks in America.
The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished. Grass-fed corn-finished is what most restaurants and steak houses prefer. These are among the very best steaks produced in America.
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THE CARNIVORE'S MANIFESTO
By our founder, Patrick Martins
With wit and insight, this collection of 50 short essays is both a revolutionary call to arms and a rollicking good read.
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