Australian Grass-Fed Black Angus Porterhouse

Affectionately referred to as the “king of the steakhouse,” the porterhouse steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin. Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip.

As for its flavor profile, porterhouse is considered one of the highest-quality cuts available, which means it requires little in the way of adornments to deliver a delicious meal. Suitable with a creamy or buttery sauce.