Cut from our grass fed, naturally reared, Galloway cattle this steak comes from the rib end section of the sirloin. It is a big steak, full of flavour due to the natural marbling in the cut. We age our porterhouse on the bone for a minimum of 35 days in our unique Himalayan salt ageing chamber which further enhances the flavour and tenderness.
Salt Aged Bone In Porterhouse Steak
This is a big steak, full of flavour from the wing end of the sirloin, aged for a minimum of 35 days in our Himalayan Salt Ageing Chamber