Porterhouse

Big flavour, proper fat cap. The steak you actually want. More character than fillet, and a fat cap that does the work for you. Render the fat first, then hard sear both sides. 

• 300g portion - Render the fat cap first, then sear - Rest 5 minutesGrass-fed and grass-finished.
• No hormones. No steroids. No routine antibiotics. 
• Raised by us at Calvert. Processed at a licensed facility.

• Storage: Sold frozen. Use within 3 days of defrost. Do not refreeze.