At The Porterhouse, we are proud to serve only the highest quality Steaks, Chops and Seafood for you and your family. We import our Steaks directly from the best butchers in Chicago. They select the best for us and if it does not meet our strict specifications, we send it back.

USDA GRADES

USDA Prime

The U.S. Department of Agriculture says, "USDA Prime Grade beef is the ultimate in tenderness, juiciness and flavour." It's the highest grade you can buy, and only 1 to 2% of all American beef is good enough for the coveted USDA Prime designation.

Because the demand for USDA Prime beef is so high and the supply is so limited, many beef sellers have difficulty obtaining it. At The Porterhouse, we always have a supply of this amazing beef, and we deliver it with pride to you and your family at home. Remember that if the beef you're buying is not explicitly labelled USDA Prime‚ it probably isn't.

USDA Choice

The USDA's second-highest quality designation and is assigned to beef that has less marbling than USDA Prime.

AGING

Aging is the technique that makes even the finest meat more tender and flavourful. Meat is placed in our custom-built refrigerated coolers where temperature, humidity and air circulation are carefully controlled for designated times. During this natural process, the beef's enzymes break down and tenderize the meat, giving it a unique flavour and ensuring utmost tenderness.

Wet Aging

In wet aging, meat is placed in vacuum-sealed bags, which prevent moisture from evaporating, and aged under controlled conditions. Enzymes break down the meat's complex proteins from the inside out, producing meat that is more tender and juicy with a flavour unique to this process.

Dry Aging

Dry aging is how beef was aged until the mid-1980s. Our dry-aged beef is stored in our custom-designed dry-aging cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation and humidity. Over time, as the beef ages openly, it is exposed to air inside the coolers and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender and that has the distinctive delicious flavour imparted by dry aging.

We also proud to offer Certified Angus Beef®. As a matter of fact, less than 8% of beef can earn this distinctive USDA recognized brand. We are also very proud to be the only e-commerce and on-line retailer in Asia licensed to sell Certified Angus Beef®

When you shop at The Porterhouse you can be assured that you are buying the best for you and your family.

Accept No Substitues

There are lots of companies that will offer you "certified" steaks in Hong Kong  - make sure you ask for USDA Prime - we understand the difference and only ever serve the very best at The Porterhouse.