A combination of the New York and the Filet Mignon; it’s the perfect choice for the hearty appetite or to share with your sweetie (or whoever brought the wine – there’ll be time for your sweetie later). Try a thicker cut and serve the two cuts sliced to sample both.
USDA PRIME: these Porterhouse steaks are graded USDA Prime, the top tier of quality in the US. The Prime grade indicates the highest level of marbling, resulting in increased tenderness and flavor.
SHIP FROZEN: Flash frozen after being processed, these Porterhouse steaks will be safe for an additional 6-7months in your freezer, or 4-5 days in your refrigerator once thawed.
DRY AGED: Before these were processed into steaks, these Shortloins that these Porterhouse were cut from were Dry Aged for a full 45days
The Porterhouse steak is cut from the large end of the Shortloin. There are actually two separate steaks that combine to make this cut. The larger section is the New York Steak, and the smaller is the Filet Mignon. On an average shortloin, there are about 10-12 inches of what can be produced as a Porterhouse; so the desired thickness will determine the number of steaks per loin. The reason for this is that the Filet is not a uniform thickness, but rather it tapers down to a point and in order for the steak to be considered a porterhouse, it has to have a decent sized filet.