All of our meat is 30-40 day wet aged in order to make the meat tender.
All of our cuts are beautiful thick cut steaks.
Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. Source Beef2Live