Porterhouse

About

Porterhouse is one of Australia’s most loved steak cuts, prized for its balance of tenderness, flavour, and versatility. Cut from the striploin, it delivers a bold beef taste with consistent marbling that performs just as well on a hot barbecue as it does in a cast-iron pan. This collection brings together grass-fed, certified organic, grain-fed, and premium Wagyu Porterhouse steaks, offering options for everyday cooking through to special occasions. Whether you prefer a clean grass-fed finish or richer Wagyu indulgence, every cut here is selected for eating quality and consistency. What Makes Porterhouse a Standout Cut Porterhouse offers the best of structure and flavour. Its firm grain allows it to sear beautifully, while natural marbling keeps the meat juicy during cooking. This makes it one of the most forgiving steaks to cook, even at thicker cuts. Favoured by steakhouses and home cooks alike, Porterhouse holds heat well, develops a deep crust, and slices cleanly. It is a reliable choice for anyone who values classic steak flavour without sacrificing tenderness. Grass-Fed, Wagyu & Organic Options This collection includes a wide range of Porterhouse styles to suit different preferences and budgets. You will find 100% grass-fed and grass-finished Australian beef , raised on open pastures without added hormones or unnecessary antibiotics. These cuts deliver a clean, beef-forward flavour with a leaner fat profile. For those seeking richness, the range also includes F1 and Full Blood Wagyu Porterhouse , offering higher marbling, softer texture, and a more luxurious mouthfeel. Certified organic options are also available, clearly labelled for easy selection. How to Cook Porterhouse Steak Properly Porterhouse performs best cooked medium-rare to medium. Allow the steak to come to room temperature before cooking, then sear on high heat to form a crust while keeping the centre juicy. A barbecue, cast-iron pan, or grill all work well. Rest the steak for several minute

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