Coming Soon! End of April.
The king of bone-in steaks - hands down. Impressive on the grill, impressive on the plate. One of the most popular cuts.
The porterhouse contains both, the striploin and the filet mignon part, divided by a bone. Fine-grained steak. Rich, beefy flavorful. The striploin is the most flavorful of all steaks as it contains great texture making it incredibly tender while providing extreme flavor. The filet is the most tender part of the cow, this will literally melt in your mouth.
The rich flavor of this prized Morgan Ranch beef cut is best paired with any good, more full-flavored Malbec or a strong Cabernet Sauvignon wine.
All this steak needs is quality salt and pepper, a sprinkle of fresh thyme and garlic cloves. For best results let the steak breathe and have it reach room temperature just shortly before cooking. For medium-rare doneness the old school skillet and the charcoal or gas grill yield excellent results. Due to the bone we do not recommend using a ridged skillet.
We also offer the small brother of the Porterhouse steak: The classic t-bone steak. Same cut but with a smaller filet part.
||1 pack contains 1 steak
||Approx. 700g (24 oz.)
||1-3 people, can be sliced and served on the plate for several people at a BBQ.
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 24h
In ice-water: approx. 3h
||Grill, cast-iron skillet, sous-vide, fry-pan or oven
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||T-bone steak, short loin steak, striploin steak off the bone,
||30 days wet-aged
||Individually vacuum packed
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding 200 days before harvesting for taste, marbling and tenderness.
✔ One farm, one family, one importer - traceability from farm to fork.
✔ Certified American Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
✔ Preferred by over 70 top-class gourmet restaurants worldwide and in Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.
View breeding certificate from the American Wagyu association.
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips