Sharing Steak

32 Days Dry-Aged Hereford Porterhouse Steak

Region: Holme Valley, West Yorkshire, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 2 1 X 700g (1.5lb) £25.90
/ £25.90 each
Sharing Steak
Free Range Can Be Frozen Grass Fed Suitable for BBQ Great Britain Native Breed
Thicker than most steaks, the Porterhouse is an American favourite, boasting both the fillet and the sirloin on its distinctive bone. This means some of the best flavour the beast has to offer in one enormous steak that's enough to feed two adults comfortably. Ideal for a Saturday night treat or special occasions, be sure to consult our cooking tips for the best finish.

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.

Tasting Notes: Classic, Beefy, Deep

These Porterhouse Steaks are dry age matured in our dedicated dry aging room to concentrate the flavours, before being prepared in the American fashion. That means leaving the beef deliberately thick in the cutting room, with skill required to cut the bone and leave a neat steak boasting both sirloin and fillet in equal measure. With stand out marbling, this is prime beef for big appetites.
The Porterhouse can be shared comfortably between two, or served as a single serving. Cook over very high heats, whether over coal or wood, or frying to gain a rich charred exterior, though pink inside with a core temperature of at least 56°c. Serve with gentleman's relish, homemade béarnaise sauce, and potatoes sautéed in duck and goose fat, tossed with parsley and shallots.
a knife and fork icon Our recipe tips for cooking your Porterhouse Steak a pdf icon