Australian Wagyu Porterhouse Steak

"A limited edition cut. Just-in-time for long weekend entertaining.”

The Quick Facts on Our Australian Wagyu Porterhouse Steak

• Australian wagyu beef (Marble score 7-9)
• 32oz - 1.5" thick
• Halal approved
• Hormone Free
• Hand cut halal

It really doesn’t get much better than our Australian Wagyu porterhouse steak. These limited-run cuts of wagyu steaks feature the intense, deep-red colour and intramuscular marbling that gives wagyu its worldwide reputation as the very best steak you can buy. If you're looking for Australian Wagyu porterhouse steaks in the Toronto area, order online today for pick up or delivery from The Butcher Shoppe!

Goes Great With…

Friends and family. Really, keep it simple and share the wealth by slicing your wagyu porterhouse steak into bite-sized pieces that everyone can enjoy. This steak is that good.

Our Preferred Preparation for Australian Wagyu Porterhouse Steaks

Proper preparation will showcase the nuanced flavour of our Australian Wagyu porterhouse steak for an elevated dining experience. Allow your steak to come to room temperature and season with good-quality salt and fresh-cracked pepper—or your favourite steak spice. 

Sear your Australian Wagyu porterhouse steak on high heat in a cast iron skillet for 2 to 3 minutes on either side to create a beautifully charred crust and to seal in the juices. Reduce the heat to medium and cook to your desired doneness—we like to use a meat thermometer for precision cooking.

Let your steak rest for 5 to 10 minutes, and serve whole for a show-stopping presentation or slice against the grain to create a tender, luscious texture.

How It Ships…

We cut our Australian Wagyu porterhouse steaks fresh to order, vacuum seal them in individual portions, and ship them to your door. We can deliver throughout the greater Toronto area or you can come in and pick it up!

Once you have your Australian wagyu porterhouse steak, refrigerate or freeze them immediately. They last for 3 to 5 days in the refrigerator and 6 to 12 months in the freezer.

What is Wagyu?

Probably the best steak you’ve ever had! Because of how these animals are worked and treated, their meat is particularly fatty, giving it that signature marbling that makes a cut of high-quality wagyu immediately recognizable. Also, just like any beef, wagyu comes in many different cuts, from striploin and ribeye, to tenderloin.

Best practices

Before cooking Wagyu, let it rest and reach room temperature. Season only lightly. And no need for any cooking oil! The fat from the steak will be all that you need.