Carved from a Whole Dry Aged Short Loin

Porterhouse

The premier cut of the Short Loin.  The Porterhouse combines the succulent and flavorful New York Strip with the meltingly rich Tenderloin.  The extra thick, bone in cut lends itself to grilling, broiling, or even roasting.  Like most bone-in cuts, the Porterhouse is best grilled or broiled, as the meat will shrink on the bone as it heats and may lead to uneven cooking of the tenderloin in a pan or skillet.  Approx 30 oz. each and 1 1/2"- 1 3/4" thick.

T-Bone

Further down the Short Loin, the T-Bone offers both the tender filet and the flavorful strip in more manageable proportions than the porterhouse.  With ample marbling and bone, it is similarly a good candidate for broiling, but is quicker cooking and a great special occasion backyard grilling option.  Approx. 20 oz. each and 1 1/4"-1 1/2" thick.

Boneless NY Strip Steak

With a winning combination of tenderness and flavor, our Boneless New York Strip is a bestseller.  Fans of marbling will revel in the richness and flavor dry aging brings out in this cut.  While the Boneless New York Strip is a natural for pan searing, many would argue that it is the ultimate crowd pleaser backyard grilling steak.  Approx. 16 oz. each and 1 1/4"-1 1/2" thick. 

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