we will be restocking regularly

Join the Waitlist

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We have so much more meat to love

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.

Other Awesome Cuts

Bone-In Ribeye

Dry Aged

$59 ~ $47/LB

You can prepare this by cooking
on the grillin a skillet
Save 15%

Boneless Ribeye

Dry Aged

$50 $50/LB

You can prepare this by cooking
on the grillin a skillet
Save 15%

NY Strip Steak

Dry Aged

$38 ~ $51/LB

You can prepare this by cooking
on the grillin a skillet

Porterhouse

$110 2.5 - 3 LBS / Ships Fresh

This monster-sized steak is cut a minimum of 2 inches thick, and can weigh 2.75 LBS on average. This famous steakhouse cut combines the juicy marbled goodness of a New York Strip and the tenderness of a Filet. Like all of our steaks, the Porterhouse is dry aged, leading to an extra flavorful and tender cut. Hungry for more? Watch our co-founder James explain this cut.

Join the Waitlist

Other Awesome Cuts

Bone-In Ribeye

Dry Aged

$59 ~ $47/LB

You can prepare this by cooking
on the grillin a skillet
Save 15%

Boneless Ribeye

Dry Aged

$50 $50/LB

You can prepare this by cooking
on the grillin a skillet
Save 15%

NY Strip Steak

Dry Aged

$38 ~ $51/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

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".

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

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.