{"product_id":"dry-aged-ex-dairy-porterhouse","title":"Ex-Dairy Porterhouse | Grass Fed \u0026 Dry-Aged","description":"\u003ch2\u003eEx-Dairy Porterhouse | Grass Fed, 5+ Years Old, Dry-Aged In-House\u003c\/h2\u003e\n\n\u003cp\u003eThe porterhouse is the King of Steaks — cut from the rear of the loin where the fillet is at its widest, giving you the largest cross-section of fillet and sirloin joined by the bone. Take that cut from \u003cstrong\u003eex-dairy cattle aged over five years\u003c\/strong\u003e and you get something else entirely: gloriously golden fat, intricate marbling, and a depth of flavour that younger beef simply cannot reach.\u003c\/p\u003e\n\n\u003cp\u003eThis is a steak for people who have eaten a lot of steak. The extended lifespan concentrates everything — the beefiness, the umami, the richness in the fat — while the bone adds its own depth as the marrow renders slowly into both muscles. Aged in-house in our Himalayan salt-lined chambers at Coxtie Green Farm.\u003c\/p\u003e\n\n\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eMatured for Unrivalled Flavour\u003c\/strong\u003e – From ex-dairy cattle aged over five years, delivering a richness that outshines younger beef.\u003cbr\u003e\n🥩 \u003cstrong\u003eFillet and Sirloin in One Cut\u003c\/strong\u003e – The widest fillet section of any steak we sell, with the full-bodied sirloin alongside it.\u003cbr\u003e\n🌿 \u003cstrong\u003eGrass-Fed \u0026amp; Pasture-Raised\u003c\/strong\u003e – Retired for a minimum of 12 months on pasture, always from native British cattle on small, independent UK farms.\u003c\/p\u003e\n\n\u003ch3\u003eA Cut Above the Rest\u003c\/h3\u003e\n\u003cp\u003eNot all ex-dairy beef is created equal. The cattle we source are given time to rest, roam and graze on a natural diet — and on a porterhouse that shows up twice, in the tender fillet and the deeply savoury sirloin. If you want the same cut from younger cattle, our \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/products\/grass-fed-dry-aged-porterhouse\" style=\"color:#012b48;text-decoration:underline;\"\u003ePorterhouse Steak\u003c\/a\u003e is the grass fed version. From the same ex-dairy herd, the \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/products\/ex-dairy-sirloin-on-the-bone\" style=\"color:#012b48;text-decoration:underline;\"\u003eEx-Dairy Sirloin On The Bone\u003c\/a\u003e gives you the sirloin side alone, and the \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/products\/ex-dairy-ribeye-on-the-bone\" style=\"color:#012b48;text-decoration:underline;\"\u003eEx-Dairy Cote De Boeuf\u003c\/a\u003e takes you to the rib end.\u003c\/p\u003e\n\n\u003ch3\u003eOrder Now\u003c\/h3\u003e\n\u003cp\u003eOne of the most generous steaks on the site, and the ex-dairy version is the one our regulars come back for. Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cstyle\u003e.tjb-faq details{border-bottom:1px solid #e8ddd4;margin-bottom:0}.tjb-faq details:first-of-type{border-top:1px solid #e8ddd4}.tjb-faq summary{list-style:none;display:flex;justify-content:space-between;align-items:center;padding:14px 4px;cursor:pointer;font-weight:600;font-size:14px;color:#1a1208}.tjb-faq summary::-webkit-details-marker{display:none}.tjb-faq summary::after{content:'▶';font-size:10px;color:#b45309;transition:transform 0.2s ease;flex-shrink:0;margin-left:12px}.tjb-faq details[open] summary::after{transform:rotate(90deg)}.tjb-faq details p{padding:0 4px 14px;margin:0;color:#5a4a3a;font-size:14px;line-height:1.7}\u003c\/style\u003e\n\n\u003cdiv class=\"tjb-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is an ex-dairy porterhouse?\u003c\/summary\u003e\u003cp\u003eA porterhouse is a large bone-in steak cut from the rear of the loin, containing both the sirloin and the fillet either side of the T-shaped bone. Ex-dairy means it comes from cows that have previously been used for milk production — once their dairy career ends they're moved to pasture to rest and feed naturally on grass. That extended lifespan, typically 5+ years against 20–30 months for conventional beef cattle, produces beef with a deeper, more complex flavour and distinctive golden fat.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat's the difference between this and your grass fed porterhouse?\u003c\/summary\u003e\u003cp\u003eSame cut, different animal. The grass fed porterhouse comes from cattle aged 20–30 months and gives you a cleaner, more classic beef flavour. The ex-dairy version comes from cattle aged 5+ years — more intense, more savoury, with that signature golden fat. Neither is better; they're different eating experiences, and which you prefer usually comes down to how much depth you want.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow do I cook an ex-dairy porterhouse?\u003c\/summary\u003e\u003cp\u003eBring to room temperature for 45 minutes and season generously with sea salt. Stand it upright on the bone in a very hot cast iron pan first — this renders the fat and drives heat into the centre without overcooking either face. Then sear flat, 3–4 minutes a side. Temp at the fillet side, as that's the part that overcooks first, and pull at 52°C for medium-rare; it will carry on to around 54°C as it rests. Rest at least 8 minutes before carving off the bone and slicing the sirloin against the grain.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhere does the beef come from?\u003c\/summary\u003e\u003cp\u003eFrom native grass-fed ex-dairy cattle sourced from small, independent UK farms committed to regenerative farming. Every animal is over 5 years old and rested on pasture for a minimum of 12 months, feeding exclusively on a natural grass diet. Butchered in-house at Coxtie Green Farm in Brentwood.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDo you offer next-day delivery?\u003c\/summary\u003e\u003cp\u003eYes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is an ex-dairy porterhouse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A porterhouse is a large bone-in steak cut from the rear of the loin, containing both the sirloin and the fillet either side of the T-shaped bone. Ex-dairy means it comes from cows that have previously been used for milk production; once their dairy career ends they are moved to pasture to rest and feed naturally on grass. That extended lifespan, typically 5+ years against 20-30 months for conventional beef cattle, produces beef with a deeper, more complex flavour and distinctive golden fat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between this and your grass fed porterhouse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Same cut, different animal. The grass fed porterhouse comes from cattle aged 20-30 months and gives a cleaner, more classic beef flavour. The ex-dairy version comes from cattle aged 5+ years, so it is more intense and more savoury, with a signature golden fat. They are different eating experiences rather than one being better than the other.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I cook an ex-dairy porterhouse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bring to room temperature for 45 minutes and season generously with sea salt. Stand it upright on the bone in a very hot cast iron pan first to render the fat and drive heat into the centre, then sear flat for 3-4 minutes a side. Take the temperature at the fillet side, as that overcooks first, and pull at 52C for medium-rare; it will carry on to around 54C while resting. Rest for at least 8 minutes before carving off the bone and slicing the sirloin against the grain.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the beef come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From native grass-fed ex-dairy cattle sourced from small, independent UK farms committed to regenerative farming. Every animal is over 5 years old and rested on pasture for a minimum of 12 months, feeding exclusively on a natural grass diet. Butchered in-house at Coxtie Green Farm in Brentwood.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do you offer next-day delivery?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Delivery is free on orders over 95 pounds; otherwise delivery costs 6.50 pounds.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Thomas Joseph Butchery","offers":[{"title":"32 Day Dry-Aged \/ 1kg","offer_id":58144992264572,"sku":"BEE-EXD-PORT-1KG","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"32 Day Dry-Aged \/ 2kg","offer_id":58145295171964,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0100\/3244\/7569\/files\/download_47_1.png?v=1793870002","url":"https:\/\/thomasjosephbutchery.co.uk\/products\/dry-aged-ex-dairy-porterhouse","provider":"Thomas Joseph Butchery","version":"1.0","type":"link"}