CHOP SAMPLER, Bone-in porterhouse steaks — lamb, pork, and beef
Chop Sampler Bone-in porterhouse chops from across heritage lamb, pork, and beef 5.5lb
Four 8oz lamb porterhouse chops Tunis Two 14oz pork porterhouse chops Berkshire or Red Wattle One 32oz beef porterhouse steak Akaushi/Angus Wagyu
Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage breeds have more marbling resulting in more tender and juicy meat
Lamb Porterhouse Chops Heritage lamb chops are cut thick from the loin, and are an astonishing balance of nuanced flavor and pure, decadent satisfaction. These lamb chops are a pure treat, and so easy to prepare: just rub the meat with salt and pepper and perhaps a bit of fresh rosemary, and cook in a hot pan with a small amount of olive oil for about 3-4 minutes on each side, or until the internal temperature reaches 140 degrees F for a perfect medium (the meat continues to cook even after leaving the pan). Don’t forget to let them rest for a few minutes before serving.
Pork Porterhouse Chops Our Number One Best Seller! The porterhouse is truly a fantastic cut — the T-Bone of pork. Cut thick and marbled gorgeously, each piece includes both the tenderloin and loin section of the pig, making these chops a unique treat, easy to cook (just a few minutes on each side), and satisfying for even the most demanding meat lover!
Beef Porterhouse Steak Weighing in at a hefty 32oz, the Porterhouse is the king of all steaks. Cut 1.5 inches thick from the most prized section of the strip loin, the porterhouse combines flavorful NY Strip with the tender filet. To be considered a true Porterhouse, and not just a T-Bone, the filet section must measure at least 2 inches wide off the bone. Only four Porterhouse steaks are cut from every steer.