Weichsel’s Certified Angus Porterhouse Steak


The Granddaddy of the family. Cut from the short loin, this specialty combines the succulence of the filet with the juiciness of the shell.

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Suggested Portion Size:  12 oz

Why choose Certified Angus Beef? From the specially bred, humanely-raised Angus cattle, this coveted lineage must meet a very specific standard of marbling: a standard which, for all intents and purposes, ensures a product that stands amongst some of the top-rated choice and prime grade beef on the market*. Best known for its unique combination of tenderness, juiciness, and flavor, Certified Angus is a beef lover’s favorite!
*Certified Angus Beef has passed an additional ten step, science-based specification (ensuring a certain level of quality) that the regular Angus and Superior Angus you’ll find most everywhere else do not qualify for.

Why choose Weichsel? Wholesalers of New York City’s famous Peter Lugers, Citarella, and Zabar’s, very few people in the industry emphasize high quality and consistency like the team at Weichsel Beef Co. Located in the heart of Manhattan’s Meat Packing District, their family has been hand-picking beef and lamb for New York City’s finest dining rooms since 1976. They are a true representation of what the Blake The Butcher family is all about: consistency of quality and customer satisfaction, above all else.

*A Note about Porterhouse and T-bone Chops: Distinguished solely based on the size of the tenderloin, the T-bone chop is derived from the back of the short loin (where the tenderloin is smaller), while the Porterhouse chop is derived from the front (where the tenderloin increases in size).

Additional information

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16-20 oz, 24-28 oz, 32-36 oz