The porterhouse is a steakhouse classic for a reason! It is a cut that is taken from where the tenderloin and top loin meet, giving it a tender texture and deep flavor. The porterhouse can be cooked a number of ways, including under the broiler, on the grill, seared on the stovetop, or pan roasted in the oven.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.