The USDA Choice dry-aged Porterhouse is two steaks in one - a New York strip and a filet mignon. This large steak is a classic cut that is made more savory with our proprietary dry-aging. This generous steak is large enough to share.
The Porterhouse is a legendary steak that is sometimes confused with the T-bone. Our USDA Choice version weighs in at 32 oz for a greater overall size and a larger filet mignon. Dry-aging infuses this classic cut with flavor and tenderness beyond conventional steaks and provides the excellent value of our USDA Choice product line. Bring home our dry-aged USDA Choice Porterhouse and create a generous meal for 2 or more diners.
Beef Grading 101
This steak is USDA Choice, the second highest level of marbling recognized by the USDA.
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level.
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12thand 13thrib. Historically, this single inspection provides a correct indicator of the entire carcass.
Meatology
The Porterhouse is cut from the short loin, a smaller portion of the loin primal. The larger side of the steak is thelongissimus dorsimuscle, the source of the New York strip. A t-shaped bone divides the steak and the smaller side of the steak is thepsoas major, a muscle that receives minimal use and is the most tender of all beef cuts.
Fast fact: 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.
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