100% Pasture Raised Beef from New Zealand
Grass-fed Beef Porterhouse Steaks
8 individually vacuum sealed 18-22oz. steaks (approximately 9-11 lbs.)
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!
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is 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.
RECIPES & 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!
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 helps ensure 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