Dry Aged Porterhouse Steak
from the Austrian Heifer (heifer)
€111.11
Ready for shipping. Delivery time: 1 working day
The big brother of the T-bone steak. The Porterhouse steak is cut from the middle and stands out due to the large fillet portion. The imposing bone divides it into rump steak and fillet centre. A special classic for the grill or pan.
Meat knowledge
Our Dry-Aged Porterhouse Steak combines the best advantages in terms of enjoyment! Because here there is a perfect combination in one steak. Namely, the combination of rump steak and fillet piece and the fabulously intense flavour of a dry-aged beef! So there is something for everyone.
Romance on the grill
The rump steak or beef tenderloin side is extremely aromatic thanks to the fat cover and short fibres. The fillet is extremely tender and soft. You could say that the porterhouse steak really combines the best that the steak world has to offer. For couples, the steak is therefore the ultimate pleasure and even brings romance to the grill.
Porterhouse steak - a magnificent heavyweight!
A magnificent specimen par excellence - the dry-aged Porterhouse steak is not only an imposing piece, after all it contains two noble cuts, but also a flavourful high-flyer. As a little showpiece to show off a bit on the grill, the steak also makes quite an impression.
Dry-aged Porterhouse steak from the Heifer (heifer)
What exactly makes our Dry-Aged Porterhouse Steak so special? In addition to the combination of fillet and Rump Steak, the steak's amazing aroma is also impressive. Due to the weeks of maturation on the bone, the meat unfolds its full flavour potential and develops a nutty buttery aroma! For the barbecue, our Dry-Aged Porterhouse Steak is the absolute final level in terms of enjoyment
How can you recognise a perfect Porterhouse Steak?
As with all cuts and pieces of meat, quality is the be-all and end-all. With beef, a number of factors play an important role. That's why we at Fitmeat pay attention to the best premium quality and source our meat exclusively from selected small farmers in Austria.
To become a fine specimen, the Porterhouse Steak from the Heifer (heifer) must be well hung and matured. A distinctive, beautiful marbling and a dark red colour are essential. We also make sure that our Porterhouse Steaks have a large fillet content.
What is meant by Heifer (heifer)?
Heifer (also known as or Starke) is the name given to female cattle that are already sexually mature but have not yet calved. This is of course also recognisable from the meat structure. The meat of a has a bright dark red colour and extremely fine fibres. When it comes to marbling, veal is an absolute highlight, which makes it extremely juicy and tender.
This special marbling is the result of the slow growth of the calves, which ensures fine fat storage. Compared to young bulls, they also have significantly less weight. The combination of wonderfully distributed fat in the muscles and dry aging gives the flavour of the Heifer a distinctly full-bodied aroma.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
One porterhouse steak is enough for 3 - 4 people.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Dry Aged Porterhouse Steak”
| Item number | FM101050 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 6-10 days |
| Shelf life at -18°C | 180 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |