New! American Wagyu Porterhouse

Two steaks in one: a New York strip and a big filet, on the bone. Weight: 2.3-2.5 lbs Thickness: 1.5 inches Per package: 1 Porterhouse F1 American Wagyu, from purebred Japanese Wagyu bulls crossed with Registered Angus cows Grass-Raised, Grain-Finished on our family’s Texas ranch 14-day dry-aged, vacuum-sealed, and shipped frozen You’ve worked hard, and this is the steak for the night you decide you’ve earned it. The porterhouse gives you a strip on one side of the bone and a generous filet on the other. On most porterhouses, the filet side is tender but mild. American Wagyu marbling brings flavor to both sides. We only get a few of these from each animal, so grab one while we have them. How to cook it: Salt it well and grill it with the filet side turned away from the hottest part of the fire. Rest it, then carve each side off the bone. Also called: bistecca alla Fiorentina (Florentine steak) or short loin steak