The T-bone's bigger sibling. The porterhouse is cut from the rear of the short loin, giving you a generous strip steak on one side of the bone and the thickest section of tenderloin on the other — more beef, more tenderness, and the most impressive single steak on the menu.
From 100% grass-fed and grass-finished cattle raised right here in Elmvale, Ontario, then flash-frozen at peak freshness to lock in flavour.
Best for: High-heat grilling or a cast-iron sear. Let the bone do its job — cook to medium-rare, rest 5 minutes, and slice the strip and tenderloin away from the bone separately. Season simply. This steak earns every bite.
We believe buying beef should be simple. That's why we raise quality Ontario beef with care and make it easy to order directly from the farm. Whether you're shopping for tonight's dinner or filling your freezer, you'll enjoy premium cuts, honest farming, and friendly local service.
