Porterhouse Steak (45+ Days Dry Aged) | USDA Prime PDQ-General Braise or Roast: Slow-cooking methods

Braise or Roast: Slow-cooking methods like braising or roasting can make the beef belly tender and flavorful​​

you may be disappointed with the result

Our Mac & Cheese is a highlight at The Wagyu Bar

Pre-seasoned 10 inch cast iron skillet is ready-to-use

5x larger and has a milder

Porterhouse Steak (45+ Days Dry Aged) | USDA Prime PDQ-General Braise or Roast: Slow-cooking methodsOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them. There are only a few ways to make perfect better and we think dry aging is one of them. It adds even more tenderness and the distinct roasted, nutty flavor of a properly dry aged steak. We only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate.