Raised in Ray’s backyard, this Private Stock USDA Prime Porterhouse about as good as it gets. Cut from the wider back end of the short loin, the t-shaped bone separates a large piece of tenderloin and generous strip steak. As beautiful to serve as it is tasty to eat, this steak is ready for prime time.
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StovetopA Porterhouse is a single cut that incorporates a piece of the Short Loin primal (strip steak) and a piece of the front section of the tenderloin, connected by a t-shaped lumbar bone. The strip section is bold tasting and leaner while the tenderloin is more tender. Porterhouses are distinguished from the similar-looking T-Bone Steak by having a tenderloin section that is greater than 1.25” at its widest.
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 5-6% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.
A wonderful prime Porterhouse cut. Tender and delicious from the first bite to the last.
