A unique steak that takes the natural attributes of the Porterhouse and elevates them by sourcing from USDA Prime Northwest beef and carefully dry-aging for at least 30 days. This special steak is hand-cut to 32 full ounces to provide enough dry-aged steak for two or more. The perfect steak for the indecisive since it contains a filet mignon and a NY strip.
Average weight: 2 lbs.
This item ships fresh from our New York distribution center and requires Overnight Shipping.
Our dry-aged USDA Prime Porterhouse is richly marbled and generously hand-cut to 32 ounces. This is a steak that’s large in size and big in flavor. Our proprietary dry-aging further enhances each steak’s richness by removing moisture and concentrating its natural essence. The Porterhouse contains both a tender filet mignon and a meaty New York strip to please every steak lover at your table. The perfect steak to make an occasion more special and also great for gift giving.
Snake River Farms dry-aged beef represents a premier level 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.
This item ships fresh from our New York distribution center and requires Overnight Shipping.
Beef Grading 101
This steak is USDA Prime, the 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 the top grade is USDA Prime.
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.
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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