We start with the very best USDA Prime Black Angus Beef, world renowned for its superior marbling, tenderness and taste. Only 2% of all cattle raised is able to meet the requirements to earn the USDA Prime Grade. We personally inspect and select every product to ensure it meets our exacting standards. All of our Beef is Aged in house for a minimum of 28 days ensuring superior flavor and optimal tenderness. All steaks are hand cut in house utilizing only the premium center portions for each different cut.
"ALL MEAT, NO MYSTERY"
The Porterhouse is cut from the rear end of the short loin, and is considered one of the highest quality steaks. It combines the best of both worlds, as its T-shaped bone separates a Strip Steak and a Filet. The only difference between this cut and the "T-Bone" steak is the size of the attached Filet, with the Porterhouse capturing a larger portion. We choose to only carry the Porterhouse, as the smaller filet portion on the T-Bone makes it difficult to evenly cook both sides. In other words, when you cook your Strip side of a T-Bone medium-rare, your filet side comes out medium-well. Our USDA Prime Porterhouse Steaks are wet aged for 28 days, making for a carnivore's dream! We ensure a consistent cut for each and every Porterhouse we sell, so that they all get the same exact preparation and cooking times.