Wagyu Porterhouse Steak | Golden Herd Heritage
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Wagyu Porterhouse Steak | Golden Herd Heritage — The Ultimate Wagyu Sharing Steak
Our Golden Herd Heritage Wagyu Porterhouse is a show-stopping steak that combines rich Wagyu marbling, unparalleled tenderness, and a flavour profile that's second to none. Combining fillet and sirloin either side of the bone, this is the King of Wagyu steaks — pasture-raised on lush British Isles pastures and hand-selected from the top 1% of cattle.
Why You'll Love It
🔥 Exceptional Wagyu Marbling – Generous marbling throughout guarantees a melt-in-your-mouth experience with every bite.
🥩 Two Cuts in One – Fillet and sirloin either side of the bone for the ultimate combination of tenderness and flavour.
🌿 Farm to Fork Excellence – Raised on sustainable, pasture-raised farms ensuring top-quality Wagyu that's as ethical as it is delicious.
A Cut Above the Rest
The Wagyu Porterhouse is the pinnacle of bone-in Wagyu steaks — combining the extraordinary marbling of Golden Herd Heritage Wagyu with the drama and generosity of a porterhouse cut. Perfect for sharing between two. Also explore our Wagyu T-Bone Steak for a slightly smaller bone-in alternative, or the Wagyu Sirloin Steak for the boneless version.
Order Now
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.
Frequently Asked Questions
How do I cook a Wagyu porterhouse steak?
Bring to room temperature for 45 minutes. Season with sea salt. Grill over charcoal or sear in a very hot cast iron pan — 3-4 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin so keep an eye on it. Wagyu fat renders at a lower temperature than standard beef — watch the heat carefully. Rest for at least 8 minutes before carving off the bone and slicing against the grain.
What's the difference between a Wagyu porterhouse and a Wagyu T-bone?
Both are cut from the loin with sirloin and fillet either side of the T-shaped bone. The porterhouse is cut from further back where the fillet is at its widest — giving you a significantly larger fillet section. The T-bone is cut further forward where the fillet is narrower. Both are exceptional; the porterhouse is the more generous sharing steak.
How many does a Wagyu porterhouse serve?
A typical Wagyu porterhouse serves two people generously as a main course. The richness of the Wagyu marbling means a little goes a long way — most diners find the portion extremely satisfying.
Where do the cattle come from?
Our Golden Herd Heritage Wagyu cattle are raised on lush pastures across the British Isles by a collective of passionate Wagyu farmers. Raised in a low-emission, pasture-focused system. Hand-selected from the top 1% of cattle at slaughter.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
