Like great music, great food has the power to evoke cherished memories and transport you back to a specific time and place. Not unlike my first porterhouse; a monstrously rare Bistecca alla Fiorentina. Which with the exception of accidentally stumbling into a house of ill repute proved to be the highlight of my trip to Milan. But that's a story for another time.
Behold....our extra thick Hereford Porterhouse... "The King of Steaks". Hand cut from the rear end of the short loin and dry aged with the tenderloin section covered in our revered beef tallow and the strip (sirloin) section left uncovered, customers have made this Porterhouse one of our most popular steaks, perhaps because the cut contains both the under appreciated sirloin and (on the other side of the bone) a full portion of filet mignon..... the ultimate Steak satisfaction!
| Fresh | On the bone | 1Kg | Serves 2 |
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