Description
A grass-fed, grass-finished porterhouse steak is a large, bone-in cut that contains both the tenderloin (filet mignon) and the New York strip steak, separated by a T-shaped bone. It is known for being tender and flavorful, with a richer, meatier taste than grain-finished beef due to its natural diet of grasses. This cut is a luxury item, often thick and suitable for grilling or pan-searing to a preferred doneness, and is appreciated for its nutritional value, which includes protein and iron.
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