42-day Dry Aged Porterhouse On The Bone - Grass Fed 400g
Not suitable to be frozen.
Not withstanding the umami bomb of the 42-day dry aged flavour profile, we must appreciate the depth of succulence that the bone on in this steak carries to the plate.
Inspiration: Like the Italians do, keep it simple, hot flame, caramelise each side, cook until medium rare and rest. Salt and pepper is all you need.
Provenance: Only the best of Victorian grass fed beef makes it to our state of the art dry-aging room.
Note: Otherwise known as a Sirloin with bone in, or commonly mistaken for a T-Bone Steak.
Order before 2am for next business day pickup.
Pickup Address: 7 Edgecombe Court, Moorabbin, VIC 3189
Store Hours: 10am - 3pm (Monday - Friday)
We deliver anywhere in Victoria.
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