Grass Fed, Dry-Aged Porterhouse Steak
The King of steaks! Dry-aged for a minimum of 32 days, these are undeniably the greatest steak that we do!
The biggest T-bone we do, Fillet and Sirloin married together in harmony alongside that all important bone, adding a depth of flavour that intensifies both steaks. A mid-week treat or Saturday night winner.
As we source native breed cattle and dry age the section for anywhere between 32 and up to 60 days, the fillet section can sometimes be a little smaller. However, rest assure that the Porterhouse is ALWAYS taken from the largest cross-section of Fillet and Sirloin - the very best piece along the T-Bone section.