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Porterhouse Steak (frozen) approx. 1 lb.
Oh my...a Porterhouse...what a treat! On the one side of the bone is NY strip, on the other side is a tenderloin filet, extra-lean, and super tender. So how is a Porterhouse different than a T-Bone steak? Porterhouse steaks have more filet then what's on a T-Bone and are generally thicker cut.
Our cattle have free access to our fields, barn and water. They freely roam, and we grow them slowly to enhance their welfare, and the quality of their meat. Crescent Ridge feeds our cattle a grass-centered diet, supplemented with locally milled grains, and never uses antibiotics or pesticides.
Lean more about all of our farm raised animals here
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May also be known as: Strip, Manhattan, Kansas City Strip, Top Sirloin, Top Loin, or Contre-Filet
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From our own pasture raised cattle and from other local New England farms.
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Like a Porterhouse, this cut has a tenderloin on one side and NY Strip on the other. T-bones typically have a smaller section of tenderloin than ...
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A flavorful cut that becomes tender when cooked slowly at low temperatures. The cut typically used for corned beef, and popular as smoked barbecue.
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Approx. 2-3 lb. bag
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Check out our delicious recipe for Grilled Flap Steak !
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Beef Suet is the hard fatty part of the cow that surrounds the kidneys. Great for our bird lovers!