Porterhouse Steak 1\2 Inch Tail 24oz.
Flash Frozen for Proper Shipping
The Porterhouse is a cut of beef from the short loin.
Also known as the T-Bone, both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. weight 24oz.
Description
Certified Angus Beef that delivers steaks that are practically clean of external fat produced from Certified Angus Beef (CAB) cattle. each portion comes sealed in its own vacuum packaging for freshness and easy preparation without waste. This high-end product makes a great center-plate entrée.
• Steaks are portion cut to a weight specification (not to a thickness specification)
• One serving is 1 steak
• Yield will be 100% for all steaks handled correctly
• Certified Angus Beef; (USDA G-1 Program); NAMP# 1180A PSO4
• USDA Choice or higher (Modest or higher marbling)
• Medium to fine marbling; 30 months of age or less
• Quality and appearance (superior muscling, no dark cutters, no visible hump exceeding 2'). Consistent sizing (ribeye size, carcass weight, 1" or less fat cover)
• Always be sure to plan ahead by knowing the cut of steak being cooked. Maintaining flavor and tenderness is the goal so never overcook. Be sure preheat your grill or broiler to high. Charcoal grill coals should be ashy grey and red-hot. Using a cast iron skillet, be sure pan is hot but not smoking. Season your steak with salt and pepper or a blended mix to taste. Lightly oil your cooking surface
• Considered cooked when internal temperatures reach 145°F
• Store at 28°F to 34°F
• Avoid breaking the cold chain by keeping items properly refrigerated
• Recommend to freeze product
• Keep raw meat away from other fresh foods
• Steaks were produced in a federally inspected meat plant and have passed all inspection requirements for wholesomeness
