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While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

You missed out on one badass cut!


$75 2.5-3 LBS / Ships Fresh

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In It?

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Porterhouse is cut from the loin of the beef and is made up of two different muscles, the Tenderloin/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.