Dry-Aged Retired Dairy Cow - Porterhouse On The Bone 400g
The ultimate steak for one. The porterhouse on the bone, at its most flavourful.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Keep it simple. High heat, caramelise each side, cook until medium-rare and rest. Salt and pepper and our Béarnaise Sauce is all you need.
Note: Otherwise known as a sirloin on the bone.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Dry-Aged Retired Dairy Cow - Porterhouse On The Bone 400g
Dry-Aged Retired Dairy Cow - Porterhouse On The Bone 400g
The ultimate steak for one. The porterhouse on the bone, at its most flavourful.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Keep it simple. High heat, caramelise each side, cook until medium-rare and rest. Salt and pepper and our Béarnaise Sauce is all you need.
Note: Otherwise known as a sirloin on the bone.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The ultimate steak for one. The porterhouse on the bone, at its most flavourful.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Keep it simple. High heat, caramelise each side, cook until medium-rare and rest. Salt and pepper and our Béarnaise Sauce is all you need.
Note: Otherwise known as a sirloin on the bone.
