Bone-in Dry Aged Porterhouse

Bone-in Dry Aged PorterhouseGrass fed, grain finished and locally sourced Pennsylvania beef. WHY WE LOVE IT: A porterhouse steak features the NY strip and tenderloin at its largest an iconic cut of meat to say the least. Aged at least 30 days and up to 75 days. Go big or go home. ~1. 75 lb. each 1 steak per pack Ships frozen Shelf life: three days in the fridge or up to one year frozen Let thaw in the refrigerator. Place in fridge in the morning for use in the evening Qty.

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: A porterhouse steak features the NY strip and tenderloin at its largest- an iconic cut of meat to say the least. Aged at least 30 days and up to 75 days. Go big or go home. 

• ~1.75 lb. each
• 1 steak per pack
• Ships frozen
• Shelf life: three days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: A steak like this deserves special attention, but that doesn’t mean cooking it is difficult. Our reverse sear method is perfect for a porterhouse and because of the dry-age and nice marbling, salt and pepper are all you need to bring for seasoning. Don’t forget to let your steak rest at least 10 minutes before cutting into it. This will help the juices reabsorb into the steak and make for a perfect, juicy bite.

The age on this steak means that you may notice a bit of funk when you open the packaging. This is totally normal and it's safe to eat. Pat it dry with a towel and let it sit out in the air for a few minutes to let the smell dissipate. Aged beef, like aged cheeses and wines, will have a funkiness that will scare some off, but the brave-hearted will reap rewards!

BUTCHER’S LESSON: The porterhouse comes from the loin which is on the upper, back. This area is home to many of the most tender cuts because, even out on pasture, those muscles just don’t see a lot of action.

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.