The Gold Grade Porterhouse is a superior steak in every sense of the word. It’s cut from out most marbled American Wagyu beef for unparalleled juicy flavor. Each Porterhouse is generous in size and consists of a robust New York strip and tender filet mignon, making it a self-contained steak sampler.
The Gold Grade Porterhouse is a monumental steak in both size and marbling. This bone-in beauty weighs an average of two pounds, ensuring enough steak for more than one ravenous diner. Cut from premium American Wagyu beef that’s infused with intense intramuscular fat, each Porterhouse grades at the top of our marbling scale.
Each Porterhouse contains a New York strip and a tender filet mignon so you can make certain there’s a portion for different steak loving palates at the table. A t-shaped bone provides great eye-appeal and insulates the surrounding steak for enhanced juiciness and tenderness.
Beef Grading 101
This roast is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)
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.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
Meatology
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.
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.
