Grass Finished Beef; Porterhouse

Porterhouse Steak

The Porterhouse is cut from the rear section of the short loin and includes two iconic steaks in one: a full New York Strip and a generous portion of tenderloin filet. It's a steakhouse centerpiece known for its thickness, richness, and visual impact. Raised on living pasture using regenerative rotational grazing, our Porterhouse steaks are grass-finished in Arizona and never exposed to grain, antibiotics, or hormones.

Also Known As: King Steak, T-Bone (when cut thinner or with smaller filet)

• Double the Steak: A hearty New York Strip plus a full tenderloin filet in one impressive cut.
• Grass-Finished & Regeneratively Raised: Sourced from Arizona cattle rotated across diverse forage to heal the land.
• No Grain, Antibiotics, or Hormones: Raised clean and naturally from start to finish.
• Perfect for Sharing: Large enough for two — or for one serious steak lover.
• Premium Plate Appeal: Thick cut, bold presence, and packed with flavor and tenderness.

Comparison: Like the T-Bone, the Porterhouse features both a New York Strip and tenderloin filet. The key difference is in size: Porterhouse steaks are cut further back on the short loin, resulting in a much larger portion of tenderloin. This makes the Porterhouse ideal for those who want a thick, show-stopping steak with both richness and tenderness in full measure.

Whether you’re firing up the grill or creating a restaurant-quality meal at home, the Porterhouse delivers bold flavor, tender texture, and a ranch-raised story worth sharing.