DRY AGED PORTERHOUSE STEAK, OUR SIGNATURE WAGYU, One 36-38 oz bone-in steak, 30-day aged — The king of all steaks
Dry Aged Porterhouse Steak One 36-38 oz bone-in steak Dry aged for 30 days Akaushi/Angus Wagyu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Our supremely marbled and highly textured Akaushi/Angus steaks are given a light 30-day dry age creating a steak that is more tender, and subtly nuanced in flavor.
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.
Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.