American Wagyu Black™ Grade


American Wagyu Black™ Grade



The Snake River Farms Porterhouse is the ultimate steak featuring both a savory New York strip and a tender filet mignon. It is distinguished from our T-bone by both its overall size and a larger filet mignon. This generous and hefty cut is large enough to share.  

Average weight: 32 oz.

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The Snake River Farms Porterhouse stands above other steaks with the same name. American Wagyu beef imbues each steak with rich, fine marbling for a buttery texture and deep beef flavor. Each porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. The large filet side makes this a porterhouse, instead of a T-bone steak. Grilling or broiling are excellent methods to prepare this American Wagyu steak. The filet side is naturally lean, so position it away from the heat source to cook both sides of the porterhouse evenly. The target weight for each steak is 2 pounds, making this an unforgettable meal for 2 or more steak lovers.

Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 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




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.

Our Favorite Recipes




  • 20 minutes

Meredith Deeds

Spiced Beef Kebabs with Yogurt-Tahini Sauce and Pickled Onions

  • 1 hour prep, 20 minutes

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