USDA Prime Angus, Porterhouse Steak 1kg

USDA Prime Porterhouse is a magnificent 1kg bone-in USDA Prime Porterhouse steak of Black Angus beef — the greatest steakhouse cut in the American tradition, uniting a large sirloin and a generous fillet on either side of the characteristic T-shaped bone. At 1kg, with the abundant Prime marbling running through both muscles, this is a sharing steak of exceptional presence and extraordinary flavour.

About USDA Prime Black Angus Beef

USDA Prime is the highest grade awarded by the United States Department of Agriculture — a classification given to only around 2 to 3 percent of all beef produced in America. To qualify for Prime, a cut must exhibit abundant intramuscular marbling throughout the lean meat, producing the exceptional juiciness, deep flavour and extraordinary tenderness that has made American Prime beef the benchmark at the world’s great steakhouses.

This beef comes from Black Angus cattle — the breed synonymous with the finest American beef, raised on carefully managed grain-fed programmes that develop the characteristic rich, sweet marbling that defines Prime Angus. The result is beef of a very different character to British grass-fed cuts — richer, more densely marbled, with a sweeter, buttery depth of flavour that is uniquely American. Each primal is wet-aged for maximum tenderness before despatch, and delivered chilled and ready to portion or cook.

How to Cook & Serve

To get the very best from USDA Prime Porterhouse:

• Allow to reach room temperature for at least 45 minutes before cooking — essential for even cooking through such a thick cut.
• Cook on the highest heat available — a very hot cast-iron griddle, open grill or barbecue is ideal.
• Stand upright on the fat cap briefly to render the edge, then sear for 4 to 5 minutes per side for medium-rare.
• Rest for a full 8 to 10 minutes, then carve both muscles away from the bone, slice against the grain and serve — this feeds two generously.

Perfect Pairings

USDA Prime Porterhouse pairs beautifully with:

• Classic American steakhouse sides — creamed spinach, mac and cheese or a wedge salad
• Bone marrow butter melted over the carved meat
• A great Napa Valley Cabernet Sauvignon — the definitive pairing with Prime Angus
• Chimichurri or a robust peppercorn sauce to complement the richness

Storage and Portioning: Keep refrigerated and use by the date shown. Remove from packaging, allow to breathe for 30 minutes before portioning, then bring individual steaks or portions to room temperature for a further 30 to 45 minutes before cooking. Season generously with flaky sea salt and black pepper immediately before cooking. Any unused portions can be tightly wrapped and frozen for up to 3 months.

However you cook it, USDA Prime Porterhouse delivers the bold, richly marbled character that has made USDA Prime Angus the gold standard of the world’s great steakhouses — an exceptional eating experience from start to finish.