Steaks of beef cut from the short loin.Includes a "T-shaped" bone with meat on each side.Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak,along with(on the other side of the bone)a large strip steak.The U.S Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches(32mm) thick at its widest.Porterhouses are even more highly valued than a T-Bone and considered one of the highest quality steaks.
Our Black Angus beef is 100% grass fed and finished in the fields of our farm, as nature intended. Our herd is 100% hormone, antibiotic and steroid free. The cattle are moved to a different field on a regular basis to eat the best grasses and only drink fresh well water. Our Black Angus beef is certified grass fed, USDA approved and Animal Welfare Approved.