About the Porterhouse

Wagyu is a particular breed of cattle and often times exhibits greater marbling than that found in USDA Prime beef.

Aging beef is an important process that makes even the finest of meats more tender and flavourful.
Dry Aging is a process where prime cuts are exposed to temperature/moisture/light-controlled coolers where an outer crust will form. This crust is carefully removed, leaving meat that displays a distinctive flavour and tenderness that is only found when dry-aged.

Wet Aging occurs when meat is placed inside of vacuum-sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat's complex proteins from the inside-out, producing meat that displays a distinctive flavour and tenderness only found when wet-aged.

The length of aging varies greatly as function of various factors: size of primal cut, type of primal cut, and grade. In the case of Dry-age, the amount of humidity, moisture, and light also affect the aging process.
Wet-Age is typically aged for 4-6 weeks
Dry-Age can be aged for 4-8 weeks

Most all cattle start off eating grass, however in order to obtain the distinctive and fill flavour characteristics of marbling. The best Steaks come from cattle that have been grain/corn fed for a period of time between 3 months or longer.

USDA Prime is the highest grade given to a beef animal. Prime beef represents about 2% to 3% of all beef in the United States. USDA Choice is the next highest grade. Always insist on USDA graded Steaks to ensure that you are receiving the best quality possible. We also carry Certified Angus Beef^® brand. Less than 8% of beef can earn this distinctive USDA recognized brand.

We currently deliver to most locations in Hong Kong. We currently do not offer delivery outside of Hong Kong.

As long as they are kept at a steady freezing temperature, our steaks/roasts can last from 12/18 months in the freezer. Seafood can last from 6/9 months.

People across the world have different names for the same cut. If you're looking for a specific cut, but you can't find it under the name you're accustomed to, it's possible that we have it by another name. For example, Delmonico, Kansas City Strip, and New York Strip are all names for a Strip Steak If there's something in particular that you're looking for and can't find email us at The Porterhouse.

Everyone has their own favourites. However, our best-selling prime beef cuts include our Filet Mignon, Sirloin Strip and the Porterhouse Steak.

That depends on your tastes. If you are looking for something tender and succulent, try our Filet Mignon. If you are looking for a classic steak-lover's steak, try our USDA Sirloin Strip. If you want something hearty and full of flavour, try our USDA Prime Ribeye Steak.

Most all of our Steaks are "Center Cut" thus ensuring a fairly consistent thick cut Steak. However our Steaks are cut based on weight, not thickness. This is the standard practice of premium beef suppliers worldwide. Due to unique variances in the physical characteristics of each animal, no two steaks are identical in thickness. The weight will determine the overall thickness. We guarantee that you will receive the weight exactly as described, and we supply only USDA Prime, USDA Choice, and Certified Angus Beef^® brand.