WAGYU PORTERHOUSE STEAK AND OMNIVORE SALT, All you need for the perfect steak! One 30 oz steak and one pack of Omnivore salt
Porterhouse Steak and Omnivore Salt Pack One 30 oz bone-in steak and one 6 oz pack of Omnivore salt Akaushi/Angus Wagyu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Weighing in at a hefty 30 oz, 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 escorted by armed guards 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.
For a steak of this caliber, we recommend cooking it with nothing more than this new seasoning salt from Angelo Garro. This is the only savory seasoning your meat will ever need. If you don't believe us, see what Alice Waters and Michael Pollan are saying about this seasoning below.
"This salt is so indispensable, I bring a bag everywhere I go!" -Alice Waters
"Angelo Garro has been one of my most influential teachers, in the kitchen as well as in the fields and woods. A few years ago, he began bringing bags of his Omnivore Salt whenever he came to dinner. I have no idea what's in it, but I can tell you that Omnivore Salt improves whatever it touches. I use it to season meat a day or two before cooking, in salad dressing, on eggs - on just about anything savory in fact. As a rule I don't do product endorsements, but my debt to Angelo is so deep, and his salt is so special, that I have no choice. Rule broken." - Michael Pollan