The Porterhouse Steak!  This is the creme de la creme of steaks!  A porterhouse is simply a New York strip and a filet mignon separated by a T-shaped bone.  The only difference between a Porterhouse Steak and the TBone Steak is the filet is larger on a Porterhouse Steak.  Each side of the Porterhouse have their own personalities but both share an intense fat marbling that deliver a buttery texture and bites that are unforgettable!

Porterhouse Steak

$45.00

Woody Wagyu offers three different types of Beef currently from two Farms, St. Ann's and Warrington Farm. The three different types of Beef are Angus, Wagyu 50/50, and Wagyu Pure Blood.

The Angus is from Black Angus cows at both farms.

The Wagyu 50/50 is a cow that is 1/2 Wagyu and 1/2 Angus, all of our Wagyu come from St. Ann's. The marbling on the Wagyu 50/50 cows is fantastic and the 50/50 quality is a few steps above USDA Prime.

The Wagyu Pure Blood is a cow that is 100% Wagyu and has never been cross bred with Angus or other types of cows. The marbling on the Wagyu Pure Blood is extreme on the Beef Marbling Scale (BMS) from 1 to 12 with one being the lowest and 12 being the highest our Pure Blood cuts near the top of BMS range.

Porterhouse Steak

What is Wagyu Pure Blood, Wagyu 50/50, & Angus?