Premium Porterhouse Steak | Dry-Aged 45 Days

Description

What is a Porterhouse from Polish heifer beef?

The Porterhouse is a true royal steak, bringing together two iconic cuts in one impressive piece: tenderloin and striploin, divided by the characteristic T-shaped bone. In this version, the beef comes from carefully selected premium Polish heifers and is dry-aged for a minimum of 45 days under strictly controlled conditions.

The dry-ageing process allows moisture to slowly evaporate, concentrates the meat’s natural aromas and gently breaks down muscle fibres through natural enzymatic action. The result is a steak that is exceptionally tender, intensely flavourful and finished with subtle notes of butter and roasted nuts.

Why choose a 45-day dry-aged Porterhouse?

• Premium Polish heifer beef, locally sourced and artisanally selected
• Dry-aged for 45 days to deliver concentrated flavour and outstanding tenderness
• Two cuts in one steak, tenderloin and striploin on the bone
• Striking presentation with a true wow effect, perfect for the grill or a special dinner
• Restaurant-quality steak, now available for the home kitchen

How to cook the perfect Porterhouse?

Grill or pan plus oven: Sear the steak for 2 to 3 minutes per side on a very hot pan, then finish in the oven at 180°C for 6 to 10 minutes, depending on thickness and preference.

Tip: Use a thermometer. Medium rare is reached at an internal temperature of 54 to 56°C. After cooking, allow the steak to rest for 5 to 10 minutes.

Product information:

• Cut: Porterhouse, tenderloin and striploin on the bone
• Breed: Premium Polish heifer
• Ageing: Dry-aged for 45 days
• Marbling: Medium to high
• Weight: 550 g
• Packaging: Vacuum sealed
• Origin: Poland, local farms
• Best for: Grill, oven or sous-vide

Additional information

Additional information

Weight	N/A
Ripening method	Dry-Aged
Weight	550g
Packing type	VAC – vacuum packaging
Expiration date	Use-by date as stated on the product label
Breed	Heifer
Country of origin	Poland