Snake River Farms

 

Snake River Farms Dry-Aged Porterhouse

The Snake River Farms American Wagyu porterhouse is a classic steak featuring a flavorful New York strip and a tender filet mignon separated with a T-shaped bone. This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

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 45 days. When perfectly aged, our beef is hand cut into generous steaks and shipped fresh to your door using Expedited Shipping. You’ll receive a porterhouse of the highest order with a distinctive buttery aroma and an intense beef flavor unique to our dry-aged steaks. 

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

Dry-Aged American Wagyu Porterhouse

$159.00

Availability: In stock

$159.00

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 2 lbs.
  • Dry-aged 45+ days
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • SRF proprietary process manages production from start-to-finish
  • Each porterhouse is hand cut by a master butcher
  • Product ships fresh using Expedited Shipping

 

 

Snake River Farms Dry-Aged Porterhouse

The Snake River Farms American Wagyu porterhouse is a classic steak featuring a flavorful New York strip and a tender filet mignon separated with a T-shaped bone. This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

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 45 days. When perfectly aged, our beef is hand cut into generous steaks and shipped fresh to your door using Expedited Shipping. You’ll receive a porterhouse of the highest order with a distinctive buttery aroma and an intense beef flavor unique to our dry-aged steaks. 

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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