Dry Aged Porterhouse Steak| Write A Review
|Weight:||20oz & 40oz|
|Aging:||35 + Day Dry Aged|
|Processing:||Hand Cut by Artisan Butchers|
One of our most popular steaks! Our savory dry-aged bone-in Porterhouse delivers a deep and rich earthy flavor profile from the highly marbled and tender beef that has been intensified by the dry-aging process. These steaks are hand cut and trimmed with the bone left in for a stunning plate appearance and added flavor, which can only be obtained from bone-in cuts. These special steaks are hand selected USDA Prime Beef from one of the finest Black Angus producers in the United States. The Prime Grade certifies this steak has the highest level of marbling recognized by the USDA.
Our Master Artisan Butchers hand select only the best loins from this farm to be dry aged. It takes knowledge, patience, and experience to be able to properly dry-age beef of this high quality to create something truly special and unforgettable. Most retailers typically dry-age for 20-30+ days, if at all. This is because the longer beef is dry aged, the more difficult and critical it becomes to monitor the proper controls and process. Our Dry Aging program ages our cuts for a minimum of 35+ days, demonstrating the mastery of our Artisan Butcher’s craft and a rare tasting experience. They are truly a dining experience to remember!
These things have just the right amount of funk. Super delicious!
best experience ever hands down the best product, customer service and speedy delivery i have ever experienced !!!!
Dry aged steak in all its beefy glory.
Grilled the 20 oz last night. Fantastic steak. Well marbled, juicy steak with a mild dry aged flavor. I would liken it more to having concetrated the beef flavor as opposed to giving it a ton of funk like some dry aged steaks. Will definitely be keeping a few of these on hand.
Dry aged goodness!
MA Dry aged goodness. Another quality product!
Dry Aged PHS
Outstanding, bursting with flavor. Wonderful product. Will definitely purchase again. And would recommend to all.