Can’t decide between a Kansas City Strip and Filet? Don’t worry, you don’t have to. This cut combines the tenderness of filet and juicy marbled goodness of a strip. All of our beef is dry-aged for a minimum of two weeks, leading to an extra flavorful and tender cut.
Porterhouse is cut from the loin of the beef and is made up of two different muscles, the tenderloin or filet and the strip, connected by the famous t-shaped bone. To be considered a porterhouse, the cut must contain at least 1.25 of filet, but we take it a step further requiring a minimum of 1.5".
You’ll want to cook this one high and fast. Preheat your grill to get a quick sear, then move to indirect heat until the internal temperature reaches 130°. We suggest keeping this one on the more rare side so that the filet remains tender.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process