USDA Prime Porterhouse Steak

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Code Description Size (oz) Pc / Case
FLN61110 Flannery Porterhouse Stk 14D 32oz 6
FLN61115 Flannery Porterhouse Stk 14D 40oz 6

portion: 14-Day Dry Aged


Sizing: Approximate thicknesses are:

32 oz     2”

40 oz     3”

Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona.  Portion cut steaks will be trimmed of external age though there can be some traces of the darkening showing. When cutting Porterhouse steaks, a trait of the Holstein cattle will be more apparent than in Angus cattle. As with the other primals, the Holstein Shortloins are smaller and will be much narrower than Angus. An additional reason for this is that the Holstein producers will select the heavier cattle from which to fabricate the Prime psmo and will use the smaller cattle to produce the Shortloins. This has a dramatic effect on the number of Porterhouses per Shortloin. The Filet portion will narrow very rapidly, and as a result, we can only work with about 8-10 linear inches of the Shortloin before the filet is too small. We can never get the large “round” look that the Angus will provide, so with the porterhouse portion, one should think about center of the plate presentation in respect of dealing with a smaller filet.

Age: We believe the 14day product is the most versatile and will appeal to the widest audience. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace. At this age level, the dry aged flavor is noticeable, and is a great entry point for diners who have never experienced dry aged beef, as well as enjoyable for those who have.


Shelf Life: 5-7 Days in original packaging


Packaging: The Porterhouse will arrive individually vacuum packaged and are packed 6 per Flannery Beef custom carton. This will greatly add to the shelf life as likelihood of package failure in transit is diminished. We are comfortable with up to 7 days although we recommend keeping closer to 5 days. The steaks can go longer under ideal circumstances, but that would require inspecting each package to be sure they are still extremely tight. This is especially important with bone in steaks as there will be a higher fail rate than with boneless steaks. We would rather you freeze rather than risk losing; dry aged steaks by nature of the process involved in aging are impervious to any detrimental effects of freezing.