Porterhouse Certified Angus Whole 2KG
| Whole Porterhouse Options |
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Cryovac Packaging with Bone Guard *see notes (increase packs in cart) |
Angus Porterhouse Whole 2kg | Sirloin Steak | Local Pasture-Fed Beef
Our Angus Yearling Porterhouse Whole Piece (2kg) is a classic favourite — tender, full of flavour, and perfect for everyday cooking.
Also known as Sirloin Steak, this cut delivers that beautiful balance of lean meat and fine marbling. As tender as a butcher’s heart, it’s sourced from sustainable local pasture-fed farms.
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2kg Whole Piece – ideal for families, meal prepping, or entertaining
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Locally Sourced Angus Yearling – pasture fed, tender and full-flavoured
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Versatile Cooking – roast whole, pan-fry, bake, or BBQ
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Custom Slice Option – choose Thick, Medium or Thin slicing, or keep whole. We recommend Medium to Thin Slice for Porterhouse. We slice Medium in store.
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Cryovac Packed – sealed fresh in one pack for easy storage
This is a locally sourced, ungraded beef option — great value and everyday eating.
For premium graded beef, visit the Exclusive Cuts section of our store.
Cooking Tips
Porterhouse will almost always present best at medium-rare to medium.
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Rare: the centre is cool to warm and very soft, but the intramuscular fat hasn’t fully melted. That can make the texture a little chewy in leaner beef.
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Medium-rare: internal temperature hits that sweet spot (around 54–57 °C) where the muscle fibres relax and the fat starts to render. This is typically the most tender, juicy stage for porterhouse.
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Medium: still tender with more melt-through of the fat, but the muscle fibres start to firm up. Many prefer this for a balanced bite.
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Well-done: most moisture and tenderness are lost by this point — the muscle tightens and the steak can feel tough and dry, even from a premium cut.
So:
Best for tenderness → medium-rare (with a proper rest).
- Acceptable for those who prefer less red → medium.
- Well done sacrifices tenderness no matter how carefully it’s cooked.
- Sold cryovac packed in one pack - add cryovac packaging for extra packs.
When selecting whole cuts to be sliced, please allow for the butcher to trim.
Final weight will be slightly under 2kg when sliced, as trimming occurs during preparation. - Please note: Images are for reference only. Every whole cut is unique and we do not photograph each individual piece of meat.
