Dry-Aged USDA Prime Black Angus Beef Porterhouse - Two Steaks, 24 oz each

The Dry-Aged USDA Prime Black Angus Beef from Pat LaFrieda is sourced exclusively from small, family-owned farms that pasture all-Black Angus cattle following a diet free of antibiotics and hormones. Thanks to their high quality of life, this Black Angus Beef reaches the USDA Prime grade, the highest of local cattle, with a 4 or 5 Beef Marbling Score indicating high intramuscular marbling and high-fat content.
Dry-aging is the process of resting large cuts of meat in a controlled, open-air environment for an extended period. During the aging process, the enzymes break down the proteins in the meat, which then loses water weight, thus resulting in tender beef with a rich and complex flavor. This Porterhouse Steak is aged for a minimum of 30 days.
The Dry-Aged USDA Prime Black Angus Beef Porterhouse is a classic steak featuring a USDA Prime Black Angus Beef NY Strip and a USDA Prime Black Angus Beef Filet Mignon separated with a T-shaped bone. The USDA Prime Black Angus Beef NY Strip comes from the tender longissimus dorsi muscle located in the short loin primal. A T-shaped bone separates it from the USDA Prime Black Angus Beef Filet Mignon, also known as Tenderloin Steak, which comes from the psoas major, a muscle with little marbling that maintains an extremely tender texture because of its minimal usage.
This bundle contains: Two Vacuum Packed, Dry-Aged, USDA Prime Black Angus Beef Porterhouse Steaks, 24oz each. Cooking directions: For tips on a classic Italian grilling, visit our chef's Guide to Grilling!