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Both T-bone and Porterhouse steaks are steaks that are cut from the Loin. The porterhouse steak has a soft juicy texture due to the marbling in the meat. The porterhouse steak is cut from the rear end of the loin and includes a large piece of fillet (tenderloin) on the other side of the bone.
All products are to be refrigerated at 0-5°C for up to 2 weeks if vacuum-sealed. Once the pack is opened use on the same day. Suitable for freezing on the day of purchase if not vacuum sealed. Defrost fully before use. Do not re-freeze once defrosted. Use all products within one month of freezing and consume within the use-by date. Please note, if the seal breaks, the product may become contaminated if not correctly stored.
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