Tender Valley - Australian - Black Angus Porterhouse. MB3+ Grain-Fed

Tender Valley porterhouse is defined by the cut itself — it’s one of the few steaks that gives you **two completely different muscles in a single piece**. Cut from the rear of the short loin, it includes both the striploin (longissimus dorsi) and a larger portion of the tenderloin (psoas major), separated by the signature T-shaped bone.

What makes porterhouse different from a standard T-bone is the **size of the tenderloin** — it’s significantly larger, giving you a true filet portion alongside the strip. That’s what makes it one of the most sought-after “big steaks” in classic steakhouse butchery.

With MB3+ marbling and a grain-fed program, this version adds enough fat to keep both sides juicy while still letting the natural contrast of the cut stand out.

What you're getting:

MB3+ marbling – moderate fat for balanced juiciness
Grain-fed Black Angus – consistent texture and flavor
Tender Valley program – reliable Angus quality
Porterhouse cut – striploin + large tenderloin, bone-in

What makes the cut special:

Two distinct steaks in one — tenderloin (soft, mild) + striploin (firmer, beefy)
Larger filet portion than a T-bone — closer to a true filet mignon experience
T-shaped bone slows heat transfer, helping retain moisture during cooking
Thick-cut by nature — ideal for high-heat searing with controlled finishing

Ideal for:

Grilling thick steaks over charcoal
Reverse searing for even doneness
Sharing as a centerpiece steak
Steakhouse-style cooking at home

Flavor & texture notes:

Striploin side: more chew, stronger beef flavor, fat cap renders for juiciness
Tenderloin side: very soft, fine grain, mild flavor
Near the bone: slightly richer, deeper flavor when cooked on the bone
Overall: contrast-driven — one steak, two experiences

This cut is all about contrast — texture, flavor, and structure — which is exactly why porterhouse is considered one of the most complete steaks you can cook.