Wagyu Dry-Aged Porterhouse
Our dry-aged SRF Black® Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the buttery aroma and intense flavor from our exacting dry-aging process. At two full pounds, this steak adds culinary drama to your table and is large enough to serve two or more.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, uses their proprietary method with strict protocols and quantifiable standards at every stage. Sub-primal cuts are aged in a climate controlled environment for a minimum of 30 days.
Average weight: 32 oz.
Our dry-aged SRF Black® Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the buttery aroma and intense flavor from our exacting dry-aging process. At two full pounds, this steak adds culinary drama to your table and is large enough to serve two or more.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, uses their proprietary method with strict protocols and quantifiable standards at every stage. Sub-primal cuts are aged in a climate controlled environment for a minimum of 30 days.
Average weight: 32 oz.
Description
Our dry-aged SRF Black® Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the buttery aroma and intense flavor from our exacting dry-aging process. At two full pounds, this steak adds culinary drama to your table and is large enough to serve two or more.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, uses their proprietary method with strict protocols and quantifiable standards at every stage. Sub-primal cuts are aged in a climate controlled environment for a minimum of 30 days.
Average weight: 32 oz.
