.        The Porterhouse steak is arguably the most prestigious cut for the world’s top steak restaurants.  This cut comes from the Strip Loin.  It includes the New York Strip on one side and a piece of the Tenderloin on the other.

.        It is not easy to find Porterhouse steaks in Costa Rica, especially ones that are dry aged.  That’s because the government protocols require the slaughterhouses to remove the renal fat on the inside of the carcass that would protect the Tenderloin from drying out too much during the dry-aging process.  But after a lengthy petition process, we were finally granted permission to leave the protective renal fat on the carcass, and are proud to offer this classic restaurant cut for home grilling.  30,000/kg