150 Day Dry-Aged Friesian Porterhouse & T-Bone

Bespoke Edition 16.10 150 Days. Friesian Porterhouse & T-Bone. The Longest We Have Ever Gone. One hundred and fifty days. This is the furthest we have ever pushed a loin and it has come out absolutely spectacular. It is a Friesian beast, which is the whole reason it stands up to this. A mature animal carries the fat cover and the density of flavour that a young commercial carcass simply does not have — it is the same reason our ex-dairy range eats with that deep, savoury, almost umami character. Put a loin like that in the ageing room and it can take the time. For context, our standard is 32 days and our 100 day is already about as far as most butchers will go. Past that point you are losing a serious amount of weight to evaporation and trim, and the risk climbs every week it hangs. Get it right though and you get something you simply cannot buy on a counter — concentrated, nutty, almost blue-cheese in its depth, with a texture that has broken right down. Both cuts come off the same loin, divided by that T-shaped bone with sirloin on one side and fillet on the other. The porterhouse is cut from the rear end where the fillet is at its thickest — the bigger, more generous of the two. The T-bone comes from further forward with a smaller fillet, so it leans more towards the sirloin. Two steaks in one either way. Cook it hard and fast over fire, or in a ripping hot cast iron pan with butter. Carve both muscles off the bone and slice. Then gnaw the bone, obviously. * All Bespoke Page products must be booked in for delivery within 7 days of the edition being live. Any dates selected after this may be sent frozen * Please feel free to enquire about this piece but please be quick as this one is sure to sell out soon.