42-day Dry Aged Porterhouse On The Bone - Grass Fed 400g

We recommend consuming this product within 3 days. 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.