{"product_id":"new-american-wagyu-porterhouse","title":"New! American Wagyu Porterhouse","description":"\u003cp dir=\"ltr\"\u003eTwo steaks in one: a New York strip and a big filet, on the bone.\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eWeight: 2.3-2.5 lbs\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePer package: 1 Porterhouse\u003c\/li\u003e\n\u003cli\u003eF1 American Wagyu, from purebred Japanese Wagyu bulls crossed with Registered Angus cows\u003c\/li\u003e\n\u003cli\u003eGrass-Raised, Grain-Finished on our family’s Texas ranch\u003c\/li\u003e\n\u003cli\u003e14-day dry-aged, vacuum-sealed, and shipped frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eYou’ve worked hard, and this is the steak for the night you decide you’ve earned it. The porterhouse gives you a strip on one side of the bone and a generous filet on the other.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOn most porterhouses, the filet side is tender but mild. American Wagyu marbling brings flavor to both sides. We only get a few of these from each animal, so grab one while we have them.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Salt it well and grill it with the filet side turned away from the hottest part of the fire. Rest it, then carve each side off the bone.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eAlso called: \u003c\/strong\u003ebistecca alla Fiorentina (Florentine steak) or short loin steak\u003c\/span\u003e\u003c\/p\u003e","brand":"3C Joppa Cattle Company, LLC","offers":[{"title":"Default Title","offer_id":47114358718660,"sku":null,"price":147.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/2744\/7748\/files\/american-wagyu-porterhouse-square-b.jpg?v=1793304622","url":"https:\/\/3cjoppacattle.com\/products\/new-american-wagyu-porterhouse","provider":"3C Joppa Cattle Company, LLC","version":"1.0","type":"link"}