Our reserve batch 125 Day Dry Aged Thick Porterhouse cuts are available in limited quantity. The spectacular flavors of dry aging really come through in this cut. You can expect umami, nutty, and earthy flavors in every bite. A truly special experience.
 
Specs
*weight may vary
 
Cooking method
Let the meat come to room temperature and cook to your desired doneness. We recommend trying it at medium-rare (53 C) for maximum juiciness yet allowing time for the fat to render through the meat. Remember to let it rest for at least half of your cooking time and remember, your internal temperature will increase 3-5 degrees Celsius while resting.