Angus Porterhouse - Grass Fed - (2x300g)
In Australia this cut is known as as a porterhouse or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin (eye fillet) and fat content of the porterhouse is somewhere between these two cuts. Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger portions. From the lush pastures of the Byron Region in Northern NSW, Mayfield Beef.