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Calories From Fat 230
Dry-Aged USDA Prime Black Angus Porterhouse Steak
Product Description
Details
The Porterhouse Steak is great because it is really a combination of two very different steaks: The Filet Mignon and The NY Strip Steak. The Filet Mignon is most tender cut of beef and the NY Strip is one of the most flavorful cuts. It's the perfect steak when you want the best of both worlds.
Dry-Aged Beef
Dry aging is a process that both tenderizes and adds flavor to beef. Our dry aging rooms are kept below 35°F with a humidity of less than 90% and an ample amount of air flow. We age large primals of beef, short loins for example, anywhere from 14 days to 120 days. During this time, some truly amazing things happen. Water from inside the meat drawn out through evaporation which causes the the meat to shrink and the beef flavors to become more concentrated. Also, natural enzymes inside the beef break down the meat and tenderize it. When the process is complete, our butchers remove the hard exterior crust revealing a beautiful piece of aged beef. Currently, we offer 30-day, 50-day, and 70-day dry-aged beef to our online customers. The 30-day aged beef has a mild to medium aged flavor. The 50-day and 70-day have a medium to strong aged flavor.
In our experience, many people seem to immediately love the taste of dry-aged beef, but for others it is more of an acquired taste. Based on this, these are our recommendations:
- If you have never tasted dry-aged beef before, then we recommend starting with 30-day aged beef and work your way up.
- If you are serving a large group of guests, then it is best to use fresh (no age) or our 30-day aged beef. There may be some guests who do not enjoy the aged flavor.
- If you love aged beef flavor, then go with 50 or 70 days of aging.
Pat LaFrieda Prime Black Angus Beef
We pride ourselves on supplying the absolute best meat in the country. We serve over a thousand of the finest restaurants and steakhouses nationwide. Among our customers are the most famous chefs in the world, such as: Mario Batali, Gordon Ramsay, Emeril Lagasse, Guy Fieri, Todd English, Michael White, Michael Symon, Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione, Chris Santos … this list can go on forever.
Our Prime Black Angus Beef is sourced from cattle that has been genetically verified as Black Angus and proven to be of superior pedigree. These animals are raised to the highest standards with emphasis placed on humane treatment. They are grass fed for about 85% of their lives and finished on a high quality corn/grain diet to increase tenderness and marbleization. This beef has been grading prime by the USDA. In addition, USDA inspectors are present in our facilities daily and ensure a safe and traceable product.
Shipping & Packaging
We start with the best meat and keep it that way. Our meat has never been frozen and arrives to you fresh. Meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air with packaging designed for at least 48 hours of transit in case of delays. Please refrigerate or freeze immediately upon receipt. For best results, we recommend eating within 7 days if kept refrigerated or eating within 30 days if kept frozen.
All of our meat ships with UPS Proactive Response Secure. This is the highest level of service offered by any shipper. All of our packages are tracked and monitored by a special team at UPS. If one of our packages encounters a possible delay, then UPS will do everything possible to ensure on-time delivery. This includes rerouting packages, moving packages to the next commercial flight out, hiring private couriers to hand deliver packages, and making multiple delivery attempts. To add to peace of mind, all packages are insured against all possible transit delays.
Additional Info
Additional Information
| Meat | Beef |
|---|---|
| Breed | Black Angus |
| Grade | Prime |
| Primal | Short Loin |
| Packaging | Individually Vacuum Packed |
| Ingredients | No |
Nutrition Facts
Nutrition Facts
Nutrition Facts
Serv. Size 4oz (113g) raw, edible portion
Servings varies
Amount Per Serving
Calories 320
% Daily Value *
Total Fat 25g
38%
Saturated Fat 10g
50%
Cholesterol 75mg
25%
Sodium 60mg
3%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 22g
| Vitamin A ** | Vitamin C ** | |||||||||||||||||||||||||
| Calcium ** | Iron 10% | |||||||||||||||||||||||||
| ** Contains less than 2 percent of the Daily Value of these nutrients. | ||||||||||||||||||||||||||
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Calories per gram:
Fat 9 , carbohydrate 4 , Protein 4
Ingredients:
Pat's Take
pats_take
The Porterhouse has a larger Fillet Mignon than the T-Bone Steak. This is great because there is less chance it will overcook in relation to the NY Strip on the other side. On the down side, the NY Strip on a Porterhouse is not a center cut and has a vein of connective tissue that runs through it.
Cooking Tip: Chefs typically cut the Filet Mignon off the bone after searing. This allows them to remove the filet from the heat early, so that it doesn't overcook waiting for the strip side to finish.
I recommend 30 days of aging to customers new to dry-aged beef or those who want more tender meat with only mild aged flavor. The 50 and 70 day aged beef is great for enthusiasts looking for a strong or very strong dry-aged taste.
