Our butchers tipsOur Porterhouse steak is cut from the 3-bone rib section of the sirloin.. As with all our beef, this steak is dry aged and from a British native breed, so is unbelievably tender and full of intense flavour. This bone-in classic can be served any way you like from blue to well done, grilled or in a pan. It benefits from proper resting or finishing in an oven to ensure even cooking. From North Yorkshire farms, our beef is grass-fed, free-range and aged for a minimum 28 days.
If you're looking for bone in steak cuts, why not try bone in sirloin or T-bone Steak?