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Porterhouse steaks are similiar to T-bone steaks as they both are cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and  include more tenderloin steak, along with a large strip steak on the opposite side of the bone. 


Two thick cut porterhouse steaks are included in each package.  Sizes vary based on the size of the steer. 




Petite (1.4 - 1.7 lbs per package - two 11 - 12 oz steaks)

Regular (1.8 - 2.1 lbs per package - two 13 - 16 oz steaks)

Man-Size (2.3+ lb steaks, each over 1 lb)

Porterhouse Steak

  • Porterhouse steak is visually similiar to a T-Bone steak, both having the T-shaped bone running through two different kinds of steak in this part of the beef. Both Porterhouse and T-Bones are prized by steak lovers. One side of the bone is a NY strip, second only to the ribeye in terms of beef quality. On the other side is a tenderloin filet: extra-lean, and super tender.

    When both filet and strip are left on the bone, you get a porterhouse or T-bone.  Porterhouse have more filet than T-Bone.

  • Grass fed and finished beef is known for being lean, and is thus a healthier choice.  Due to its natural leaness, grass fed steaks are typically less tender than their corn-fed counterparts.  We recommend cooking our steaks to rare to medium rare, quickly, on a hot fire.  The flavor of the beef is excellent, and is complemented wtih a small amount of sea salt and fresh ground pepper. 

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