Dry Aged Porterhouse Steak vom Emsrind

Porterhouse Steak Dry Aged

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.


mature time

Cut

marbling

preparation

content

ca. 1kg


Producer

  • True Wilderness GmbH
    Emsstraße 5
    26169 Friesoythe
    (Germany)

Contact

  • +49 4491 78469-0
  • +49 4491 78469-99
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

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