The dry aged porterhouse steak consists of a roast beef and fillet part, which are separated from each other through a bone. The bone gives the meat during cooking an unmistakable taste. The precious steak is cut from the flat roast beef in the back. For connoisseurs, the products is quite rightly one of the world’s most valued cuts and an absolute gem.
The best German beef is matured at least 21 days on the bone and has a thickness of several centimetres. It matures under optimal climatic conditions for the best taste. Through the dry aging, the porterhouse steak becomes butter-soft and gets its delicate full aromatic taste – an absolute masterstroke that hardly anyone can resist.