PEI AAA Dry Aged Porterhouse

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.

A porterhouse steak is a type of T-Bone — a T-shaped bone with meat on each side. Porterhouse steaks have great marbling through the striploin, and an incredibly melt-in-the-mouth section of tenderloin. Porterhouse steaks are cut from the rear end of the short loin and contain more tenderloin than a standard T-Bone.

Why aged beef?

When beef is aged, it loses water and so reduces in weight, but it takes on a lot more flavour. It’s normal for aged beef to have a darker appearance.

The PEI Certified Organic Producers Co-op (COPC) was established in 2002. The Co-op is composed of organic producers and like minded consumers who wish to see organic agriculture grow within Prince Edward Island.