The Porterhouse has the largest portion of the tenderloin in it! You get two steaks in one with the Porterhouse cut: a Filet Mignon and a New York Strip.  

FROM OUR FIELD TO YOUR PLATE

~Ships on dry ice every Monday or Tuesday~

All born, raised and finished on our family ranch in Sheridan, MT

Pasture raised with the option of Grain Finished or Grass Finished

Dry Aged for 21 days

Our cattle are DNA Tested and Ultra-sounded for Carcass Quality

Federally Inspected and Labeled