Bone-in Dry Aged Porterhouse Dry age It's easy to write off

It's easy to write off tongue because it reminds us where meat comes from

this is from the tail of a beef animal

BUTCHER’S LESSON: The tri-tip comes from the sirloin

It's not something you'll see often

Bone-in Dry Aged Porterhouse Dry age It's easy to write offGrass fed, grain finished and locally sourced Pennsylvania beef. WHY WE LOVE IT: A porterhouse steak features the NY strip and tenderloin at its largest an iconic cut of meat to say the least. Aged at least 30 days and up to 75 days. Go big or go home. ~1. 75 lb. each 1 steak per pack Ships frozen Shelf life: three days in the fridge or up to one year frozen Let thaw in the refrigerator. Place in fridge in the morning for use in the evening Qty.