Bone-in Porterhouse Steak

Code: Sirloin B017

This steak is prepared from the 3-bone rib section of the sirloin.

Bone-in sirloin with the fillet removed.

Separate the rib section by cutting in a straight line from the tip of the first rib.

Trim the tail to a maximum 25mm from the tip of the eye muscle. Remove part of the vertebrae as illustrated.

Cut/saw rib section into steaks of required thickness or weight.

Bone-in Porterhouse Steak.