Porterhouse steaks are cut from the rump end of the striploin, located along the spine in the hindquarter and running from the ribs to the rump. Coming from muscles that do less work, Porterhouse steaks have less fat and connective tissue, making them lean, notably tender and juicy. Best cooked using high temperature methods.

Porterhouse is a premium roast which you can slice into steaks if required.