A note about thicknesses:
While we make every attempt to meet the thicknesses listed, the figures above are only averages.
The Porterhouse is, just like a T-Bone, two steaks in one. One side is a New York Strip, and the other side is a Filet. The primary difference between a Porterhouse and T-Bone is that the Porterhouse will always have a large sized Filet portion.
Like all the steaks in our USDA Prime Beef line of products, our USDA Prime Porterhouses are slowly wet-aged for a minimum of 21 days.
