Porterhouse Steak | USDA Prime kitchen it’s best to finish the

it’s best to finish the ham within 3-4 weeks for the freshest experience

Because they are wild-harvested rather than farm-raised

sandwiches & meats

Thaw in the refrigerator for 24–48 hours before cooking

and it does not affect the flavor or quality

Porterhouse Steak | USDA Prime kitchen it’s best to finish theThe porterhouse is the bigger, more premium brother of the "T Bone" steak. It is much thicker and has much more of the tenderloin relative to the loin portion. Porterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high end steakhouse. Also this is a 26 ounce monster steak. OUR G1 CERTIFIED USDA PRIME