The porterhouse, consisting of the Contra Filé and the Filé Mignon, is taken from the rear of the animal.
This piece has a high degree of marbling, making it extremely tender and juicy, ideal for a memorable barbecue.
Porterhouse
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Additional information
| Preparation | Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%. |
|---|---|
| Packaging | Vacuum-packed |
| Refrigeration Conservation | 0ºC to 2ºC |
| Freezing Conservation | -18ºC |
| Part of the animal | Hindquarter |