Porterhouse Steak | Bone-In | Grass Fed Beef 🐂 | Pastizal Raised 🌿 | Rustic Cut 🪓

What is a Porterhouse Steak? Known as "The King of the T-Bones," the Porterhouse is a massive, premium cross-section of the short loin that includes two distinct steaks in one: a large New York Strip and a generous portion of the Filet Mignon, joined by the iconic T-shaped bone. Sourced from 100% grass-fed Yucatecan cattle, this Steakhouse Cut is hand-carved to a monumental 2-inch thickness. It offers the ultimate duality of deep, beefy flavor and buttery tenderness, enriched by the mineral-heavy terroir of the Maya lowlands. Key Features & Benefits Two Steaks, One Bone: Delivers the robust, fibrous chew of the Strip Loin alongside the delicate, velvet texture of the Filet Mignon. 100% Grass-Fed & Finished: Raised exclusively on native Yucatecan forage (Huaxin and tropical grasses), ensuring a clean fat profile high in CLA and Vitamin K2. The "T-Bone" Flavor Conductor: The central bone acts as a thermal bridge during cooking, releasing savory marrow-essence and glutamates into the surrounding meat. Regenerative Pastizal Sourcing: Every steak supports holistic ranching that restores biodiversity to the Yucatecan ecosystem and sequesters carbon in the soil. Cut Description Anatomy: Sourced from the rear end of the short loin. To qualify as a Porterhouse (and not just a standard T-Bone), our Master Butchers ensure the filet section is at least 1.25 inches wide, providing a truly "noble" portion of the psoas major. Texture & Flavor: A complex sensory experience. The Strip side offers a mineral-rich, dense grain with a savory fat cap, while the Filet side provides a lean, buttery mouthfeel. Both are unified by the nutty, grassy finish characteristic of Pastizal-raised beef. Size/Weight: An impressive "Steakhouse Cut," hand-carved to 2+ inches and typically weighing between 24oz to 32oz. This is designed as a centerpiece or a shared "Meat Mastery" experience. Nose-to-Tail Relevance: Utilizing the T-Bone structure honors the animal's skeletal integrity and provides the diner with access to the nutrient-dense connective tissues and minerals found at the bone's edge. Cooking Inspiration The Porterhouse presents a unique challenge: the lean Filet cooks faster than the Strip. Precision heat management is essential. The "Asymmetrical" Grill: Position the steak on the grill so the New York Strip side is over the direct heat, while the Filet side sits toward the cooler edge. This ensures both sides reach the perfect medium-rare simultaneously. The Reverse Sear: Given its 2-inch thickness, start in a low-temperature oven (105ºC) until the internal temperature hits 45ºC. Finish with a high-heat sear in a cast-iron skillet with grass-fed tallow or butter. Resting is Mandatory: A cut this large requires at least 10–12 minutes of resting to allow the internal juices—infused with bone minerals—to redistribute. Master Butcher’s Culinary Notes In our rancher culture, the Porterhouse is the ultimate celebration. It is a complete nutritional profile in a single cut. Notice the thickness of the T-bone; that bone is the 'heart' of the steak. It protects the meat from the shock of the flame. When you see that deep 'yellow' fat near the bone, you are looking at concentrated Vitamin A and Omega-3s. Don't trim it—it is the soul of the Pastizal. 🍽 Chef’s Recommended Recipes Best enjoyed as a Bistecca alla Fiorentina style—rubbed with coarse sea salt, cracked black pepper, and finished with a drizzle of cold-pressed olive oil. For a Yucatecan twist, serve with Chiltomate (charred tomato and habanero sauce) and roasted local root vegetables. Nutritional & Technical Specifications Attribute Specification Origin Yucatan Peninsula, Mexico (Pastizal Region) Diet 100% Native Grasses & Legumes (Huaxin) Primary Nutrients Zinc, B12, Iron, Selenium, CoQ10 Fat Content Strategic Exterior Fat Cap / High Micronutrient Density Processing Artisanal, Thick-Cut, Bone-In 🌿 Pastizal Raised · Grass Fed & Finished No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. Cut from sustainably and humanely raised beef, freely roaming day and night on pesticide and chemical free pastures. 📦 Harvest, Packaging & Delivery All of our beef is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality. Please allow up to 7 business days for processing and delivery. Some cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat. Why Choose Rancher’s Table’s Pastizal-Raised Meats? Industrial Porterhouses often come from corn-fattened cattle, resulting in "white fat" that lacks nutritional depth. Our Yucatecan cattle graze in a balanced ecosystem, resulting in meat that is lower in total calories but significantly higher in antioxidants and heart-healthy fatty acids. This is beef as nature intended—grown in the sun, not in a feedlot. Frequently Asked Questions What is the difference between a T-Bone and a Porterhouse? It’s all about the Filet. A T-Bone comes from the front of the loin and has a small Filet. Our Porterhouse is cut from the back of the loin, ensuring you get a massive, premium Filet portion alongside your Strip. Is grass-fed Porterhouse harder to cook? Not harder, just different. Because it is leaner and contains more "active" muscle fibers, it responds better to lower, more controlled heat. Use a thermometer to hit 52ºC for a perfect medium-rare. Is this product suitable for a Paleo or Keto diet? It is the ultimate "one-stop" Paleo meal. It provides the high-leucine protein for muscle building and the healthy saturated fats for hormonal health, all with zero inflammatory grain-residue. See all delivery cities for Grass Fed and Finished Beef, Lamb, Goat and Pastured Free-Range, Chicken, Turkey, Pork and Heritage Meats - raised without hormones, antibiotics, steroids, or mRNA treatments. Major Cities: Mexico City (CDMX), Guadalajara (Jalisco), Monterrey (Nuevo León), Puebla (Puebla), León (Guanajuato), Ciudad Juárez (Chihuahua), Zapopan (Jalisco), Tijuana (Baja California), Mérida (Yucatán), Cancún (Quintana Roo), Chihuahua (Chihuahua), Toluca (State of Mexico), Mexicali (Baja California), Culiacán (Sinaloa), Naucalpan (State of Mexico), Acapulco (Guerrero), Mazatlán (Sinaloa), Hermosillo (Sonora), Torreón (Coahuila), San Luis Potosí (San Luis Potosí), Querétaro (Querétaro), Morelia (Michoacán), Aguascalientes (Aguascalientes), Durango (Durango), Colima (Colima), Campeche (Campeche), Tuxtla Gutiérrez (Chiapas), Villahermosa (Tabasco), Tepic (Nayarit), La Paz (Baja California Sur), Saltillo (Coahuila), Irapuato (Guanajuato), Celaya (Guanajuato), Veracruz (Veracruz), Ensenada (Baja California), La Misión (Ensenada, Baja California). Tourist & Yucatán Towns: San Miguel de Allende (Guanajuato), Puerto Vallarta (Jalisco), Playa del Carmen (Quintana Roo), Tulum (Quintana Roo), Oaxaca City (Oaxaca), Guanajuato City (Guanajuato), Huatulco (Oaxaca), Los Cabos (Baja California Sur), Sayulita (Nayarit), Valle de Bravo (State of Mexico), Isla Holbox (Quintana Roo), Puerto Morelos (Quintana Roo), Puerto Aventuras (Quintana Roo), Akumal (Quintana Roo), Chelem (Yucatán), Chuburná (Yucatán), Telchac Puerto (Yucatán), Chabihau (Yucatán), San Crisanto (Yucatán), Sisal (Yucatán), Celestún (Yucatán), Valladolid (Yucatán), Izamal (Yucatán), and all Mexico Pueblos Mágicos. Expat Communities: Lake Chapala (Jalisco), Ajijic (Jalisco), Mérida (Yucatán), San Miguel de Allende (Guanajuato), Puerto Vallarta (Jalisco), Tulum (Quintana Roo), Oaxaca City (Oaxaca), Guanajuato City (Guanajuato), Mazatlán (Sinaloa), Puerto Morelos (Quintana Roo), Puerto Aventuras (Quintana Roo), Akumal (Quintana Roo). Mexico Farmers Markets: Contact us to confirm or request our presence at your local farmers market, Slow Food Association market, Slow Food Mérida, Slow Food Yucatán, Mercado, Mercadito de la Tierra, Natural Thangs Farmers Market, Mercadito Orgánico de la Alemán, Four Seasons Night Market, Four Seasons Organic Market, Slow Food Mercado de la Tierra Mérida, or any market in your town.