21-day Dry-Aged Porterhouse On The Bone - Grass-Fed 400g
We recommend consuming this product within 3 days.
Due to the dry ageing process, the product may not last well when frozen, so we advise it is not suitable to be frozen.
Not withstanding the umami bomb of the 21-day dry aged flavour profile, we must appreciate the depth of succulence that the bone on in this steak carries to the plate.
Inspiration: Like the Italians do, keep it simple, hot flame, caramelise each side, cook until medium rare and rest. Salt and pepper is all you need.
Provenance: Only the best of Victorian grass fed beef makes it to our state of the art dry-aging room.
Note: Otherwise known as a Sirloin with bone in, or commonly mistaken for a T-Bone Steak.
Original: $26.50
-65%$26.50
$9.27More Images
21-day Dry-Aged Porterhouse On The Bone - Grass-Fed 400g
We recommend consuming this product within 3 days.
Due to the dry ageing process, the product may not last well when frozen, so we advise it is not suitable to be frozen.
Not withstanding the umami bomb of the 21-day dry aged flavour profile, we must appreciate the depth of succulence that the bone on in this steak carries to the plate.
Inspiration: Like the Italians do, keep it simple, hot flame, caramelise each side, cook until medium rare and rest. Salt and pepper is all you need.
Provenance: Only the best of Victorian grass fed beef makes it to our state of the art dry-aging room.
Note: Otherwise known as a Sirloin with bone in, or commonly mistaken for a T-Bone Steak.
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Product Information
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Shipping & Returns
Description
We recommend consuming this product within 3 days.
Due to the dry ageing process, the product may not last well when frozen, so we advise it is not suitable to be frozen.
Not withstanding the umami bomb of the 21-day dry aged flavour profile, we must appreciate the depth of succulence that the bone on in this steak carries to the plate.
Inspiration: Like the Italians do, keep it simple, hot flame, caramelise each side, cook until medium rare and rest. Salt and pepper is all you need.
Provenance: Only the best of Victorian grass fed beef makes it to our state of the art dry-aging room.
Note: Otherwise known as a Sirloin with bone in, or commonly mistaken for a T-Bone Steak.
