Source: Double R Ranch Signature, Pacific Northwest
Grading: Upper 1/3 of USDA Choice or Higher
Breed: Black Angus crossed with English breeds (Hereford, Simmental)
Cut Profile: Portioned from the 'Shortloin', this hearty steakhouse classic is New York Strip in the front, Tenderloin in the back. The source of the famed 'Bistecca Fiorentina', its duality offers a wealth of flavor and texture, and is best grilled or broiled.The dry-aging process achieves a more concentrated, earthy beef flavor and also sets the stage for natural enzymes to break down connective tissue within the muscle, producing a more tender steak.
Weight: Day Dry Aged Porterhouse steak cuts weigh approximately 24 oz.