The mother of all T-Bones, a Porterhouse has the largest Tenderloin portion of this part of the loin. Truly a feast to remember!
Served with a barbecued baked potato, grilled asparagus and a Greek salad, nothing could satisfy more.
All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.
We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.