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Grass Fed Beef Porterhouse
Regular price$122.80
Unit price
/per
Season it generously but simply, with salt and pepper and olive oil, perhaps some herb mix seasonings. Then, let the high heat of a BBQ or oven do the trick. Serve medium-rare
Grass Fed Beef Porterhouse
Regular price$122.80
Unit price
/per
Per piece | 1kg - 2kg
DESCRIPTION
There is no higher culinary peak to reach than a perfectly cooked porterhouse. The butter-soft flavourful meat will make the porterhouse roast the undisputed highlight of your dinner table. It’s a perfect roast — there’s no simpler way to put it.
Season it generously but simply, with salt and pepper and olive oil, perhaps some herb mix seasonings. Then, let the high heat of a BBQ or oven do the trick. Serve medium-rare
Buy delicious Grass Fed Beef Porterhouse online
As the name gives away, the porterhouse roast is the larger muscle from which porterhouse steaks are cut. That cut is, without question, the steak par excellence. Its prized qualities are only enhanced when presented as a roast, as the meat and creamy fat blend into a tender, delicious dining table centre piece.
What's so great about Grass Fed Beef Porterhouse
The two key qualities of Peter Bouchier’s porterhouse roasts are the density of the meat and the protective layer of fat that tops it.
This particular cut comes from the lower rib of the cattle toward the rear loin. The meat here is dense yet lightly worked, allowing it to remain tender. The generous layering of fat above the cut, however, is a thing of beauty. That fat will render down in the oven's high heat and coat the meat in rich, savoury juiciness.
Order Peter Bouchier’s grass-fed beef porterhouse online, and our butchers will have it packed and delivered to your Melbourne home in no time.
Local beef | Peter Bouchier source all of our beef directly from local suppliers in Victoria and New South Wales, guaranteeing its freshness.
Sustainably raised cattle | The cattle we draw our beef from are raised free-range, feeding on lush green grass at their leisure.
Meticulously butchered | We respect our meat, carving it with care and precision. Every cut we make cements our reputation as butchers of distinction.
Frequently asked questions
Preheat oven to 220°C.
Season room-temperature porterhouse roast with freshly ground black pepper, kosher salt, crushed garlic and olive oil.
Bring a heavy pan to high heat on the stove. Once the pan heats up, brown beef to seal in the juices.
Transfer beef to a heavy flameproof baking dish or baking tray with a roasting rack, then pop it in the oven for 30 minutes.
Use a meat thermometer to check the roast's internal temperature and ensure it’s at your preferred level of doneness.
Remove the roast and place it on a warm plate, then cover loosely with foil. Leave it to rest for 15 minutes before serving.
We prefer our roasts medium rare, so look for an internal temperature of 65°C.
Here is our quick guide to internal temperatures for beef roasts:
Rare - 60°C
Medium/Rare - 65°C
Medium - 70°C
Well Done - 75°C
You've got good taste.
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