Angus Beef Porterhouse Steak
Angus Beef Porterhouse Steak
All prices shown per pack
1 steak per pack,
T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones.”
Thicker than most steaks, the Porterhouse is an American favourite, boasting both the fillet and the sirloin on its distinctive bone. This means some of the best flavour the beast has to offer in one enormous steak that's enough to feed two adults comfortably. Ideal for a Saturday night treat or special occasions, be sure to consult our cooking tips for the best finish.
The porterhouse is a great choice for steak lovers with rumbly tummies. But it isn't all about quantity, it's a marriage of textures and flavours that we think is unparalleled. So the next time you can't decide which steak you fancy, treat yourself to a porterhouse.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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3 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 272 Kcal/ 1127 kJ | Fat 22.2g, of which saturates 9.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18g| Salt 0.13g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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Cooking your porterhouse to medium-rare will get the best results. You want to give the marbling of fat a chance to melt through the meat but don't want to cook it too long and risk drying it out. Hold your steak with a pair of tongs and sear the top layer of fat until it sizzles and browns, before frying each side for two or three minutes. Adding a knob of butter to the second side draws out the flavour and ensures succulence. The porterhouse is a steak that really benefits from resting, so give it a good ten minutes wrapped in foil before serving with crisp, thin fries, a zestily dressed salad and a glass of cherry-fruited Malbec.
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Sampling a cut like a porterhouse or T-bone lets you understand how different the muscles in the beef carcass can be, even when they lie side by side. The less active an animal is, the less character the meat they produce will have. That's why we believe in a farming system that lets animals roam, browse and follow their natural behaviours is the best. Keeping our cattle out on grass for as much of the year as possible, and letting them grow to natural maturity, means their muscles have worked hard. And that equates directly to well-rounded flavour and robust texture.