This is a special Porterhouse steak which highlights Snake River Farms American Wagyu Black Label™ beef that is skillfully dry-aged for 30 days or more. Master butchers hand-cut each steak for a uncompromising finish and a target weight of 32 ounces. Each classic Porterhouse contains a flavorful New York strip and a tender filet mignon separated with a T-shaped bone.
This item is dry-aged and ships fresh on gel packs; it requires 1 day shipping from our New York distribution center.
Our dry-aged Black Label™ Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the distinct buttery aroma and intense beef flavor that only comes from our exacting dry-aging process. At two full pounds, this is a steak that adds culinary drama to your table and is large enough to serve two or more.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days. Once it is perfectly aged, our beef is hand-cut into perfectly proportioned steaks and shipped fresh to your door using overnight Expedited Shipping.
Miniumum order: 2 Porterhouse steaks
This item ships fresh from our New York distribution center and requires Overnight Shipping.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Label ™ and SRF Gold Label ™ both score above USDA Prime.
SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.
SRF Gold Label™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
Porterhouse steaks are unique since they contain two different steaks that cook at different rates. The reverse sear method helps keep both sides cook evenly.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain at 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The Porterhouse is cut from the short loin, a smaller portion of the loin primal. The larger side of the steak is the longissimus dorsi muscle, the source of the New York strip. A t-shaped bone divides the steak and the smaller side of the steak is the psoas major, a muscle that receives minimal use and is the most tender of all beef cuts.
The Porterhouse and t-bone are both cut from the short loin. A Porterhouse must have a section of tenderloin at least 1.5 inches wide. Any smaller and it’s a t-bone.
How Does Snake River Farms Package and Ship Dry-Aged Products?
Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. Learn more about packaging and shipping.
What is Dry-Aging?
We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
Family Owned & Operated
100% U.S. Raised
Ships Fresh
