Dry-Aged Porterhouse: A Steak That Says "Luxury"
Dry-Aged Porterhouse is an absolute hit for every grill master. It combines the finesse of the tenderloin (larger portion) and the character of the sirloin in one monumental piece of meat. This meat matures for min. 21 days in the dry-aged system, in a controlled chamber. This process fully extracts the flavor, giving it a nutty-buttery aroma and a velvety umami texture.
Polish Premium Beef: Nature, Quality, and Dry-Aged
What distinguishes our Polish premium beef? The environment – it forms the foundation of quality. The meat comes from young heifers, whose physiology favors a delicate structure and marbling. Farmers focus on natural feeding (grass-fed with grain-finish), and animal welfare is their priority. As a result, this beef conquers European tables.
Quality Control and Preparation Secrets
Porterhouse is thick, massive, and perfectly suited for the grill and cast-iron pan. It is best prepared using the reverse sear method (slow roasting, then high-heat searing).
Processing: Sear 2–3 minutes per side, then finish to medium rare (55–57°C). Resting for 5–10 minutes is mandatory!
For Whom: For grill masters, connoisseurs valuing complex flavor, and those who choose luxury without compromise.
Nutritional Values
| 🥩 Nutritional Values: Dry Aged Porterhouse Steak |
| Ingredient |
Amount (per 100 g) |
| Energy |
250 kcal |
| Protein |
22 g |
| Total Fat |
15.2 g |
| Saturated Fat |
6.1 g |
| Iron |
2.6 mg |
| Zinc |
4.9 mg |
| Vitamin B12 |
2.3 µg |
