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.
Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%.
0ºC to 2ºC
|Part of the animal||