Porterhouse

Description

Striploin and filet with bone

Dry-aged for 65 days

Subject to availability
Contact us directly by phone 418-266-1717 ext. 1

 

Certificat de la qualité du boeuf

 

Cut

Porterhouse

AAA-quality striploin. The Porterhouse is dream for meat lovers… A cut that combines the striploin and the filet mignon separated by a “T-shaped” bone. Portehouse and T-bone are similar but it is only possible to cut two Porterhouse within a short loin because the filet mignon must whole. When the filet is smaller around the tail, it is a T-bone. Without a filet, it is a Kansas. A beef short loin dry-aged 65-75 days. An abundance of flavors and an increased tenderness because of the aging process.

Beef quality

Our meats are carefully selected and cut by our head butcher Louis Lévesque. We age our beef in an dry-aging room equipped with bricks of Himalayan pink salt. Under a controlled temperature and humidity, we age our meats for a period ranging from 35 to 65 days, depending on the cut. The steaks are delicately cut and prepared on a daily basis for service in the dining room or at our butcher shop.

 

In addition to the benefit of the dry-aging process, meats served at La Bête Bar-Steakhouse and at the STEAK OUT butcher shop are part of the Certified Angus Beef Program, certifying that the beef is Angus. The Angus breed stores fat more easily, producing much more abundant marbling (intramuscular fat). This melts when cooked and gives the meet exceptional taste, juiciness and tenderness. La Bête offers beef that meet the two highest standards of quality classification:

 

PRIME

  • PRIME beef is the rank of excellence in beef grading.
  • The PRIME category is given when the meat has very abundant marbling.
  • Less than 1.5% of beef are given this standard of quality.

 

AAA

Less than 11% of beef meet the specifications required to obtain the Certified Angus Beef Program’s AAA Seal.

 

Certificat de la qualité du boeufBoeuf de qualité prime

Cooking tips

Here are some cooking and preparation tips for successful BBQing:

  • Temper your meat properly (from 30 to 45 minutes) so that the internal temperature heats up quickly and your piece of meat does not lower the temperature of your grill
  • Always use your BBQ in a location sheltered from the wind. This will keep the temperature constant.
  • Cook at a very high temperature. Place thicker steaks and more complicated items to cook first so that you can serve all steaks at the same time.
  • Use the palm of your hand as a guide for cooking your steaks (ask a La Bête representative to explain this technique).
  • The steak rub (seasoned salt) is always added after cooking. Place it on the table and your guests will season according to their tastes. Enjoy your meal!

This product is currently out of stock and unavailable.