Dry-Aged Porterhouse (500g)
This Native Breed Beast is no easy feat, weighing in at 500g of Dry-Aged tenderness it certainly packs a punch.
T-Bone steak offers the best of Aberdeen Angus Sirloin and the delicate texture of the Highlands succulent Fillet Steak. Cook with a sprig of rosemary, butter and a glove of garlic and steak night just got a whole lot more exciting.
Grass-Fed
All of our Native Breed Steak is Grass-Fed and matured for a minimum of 28 days for a rich intense flavour.
Dry-Aging Beef encourages it to soften and tenderise, allowing for a better, higher quality steak and eating experience.
Serving Suggestion
Season your steak and Sear in a hot pan with garlic butter for a few minutes on either side, then place in the oven with some gastro chips until cooked to your liking.
Cooking in the oven allows the fat to render and for the juices to moisten and flavour the meat.
Fry off some tomatoes, mushrooms and onions, whilst your steak is cooking, seasoned with salt and pepper.
