Size:	Eight 22oz steaks (Approx. 11lbs total).
Features:	Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Individually Vacuum Packed, Frozen.
Origin:	New Zealand

If you are a steak fanatic, or know someone who is, these grass fed porterhouse steaks are the answer to a beef craving that won’t quit. These large, bone-in steaks combine portions of two steakhouse favorites: the flavorful strip loin (strip steak) and the tremendously tender tenderloin.  At 22 ounces each, they’re almost two steaks in one!

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store grass-fed porterhouse steaks in your freezer until you’re ready to use them.

Thawing Tips

Porterhouses are robust steaks that can be grilled, pan roasted, or broiled. Because of their size, we recommend searing them briefly on the stove, then finishing them in the oven.   They offer enough beefy flavor to be served simply seasoned with salt and pepper. 

They can also be served with steak sauces like red-wine reductions, béarnaise sauces, and cream based pan sauces. Try topping them with some sautéed fresh wild mushrooms for a real treat!

Meat & Seafood Sauce Recipes

For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.

Be sure to let these steaks rest (covered in foil and on a clean plate) for about five to ten minutes prior to serving or cutting. This allows their juices to redistribute, ensuring a juicy and flavorful steak.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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