{"product_id":"porterhouse-steak-bone-in-grass-fed-beef-🐂-pastizal-raised-🌿-rustic-cut","title":"Porterhouse Steak | Bone-In | Grass Fed Beef 🐂 | Pastizal Raised 🌿 | Rustic Cut 🪓","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is a Porterhouse Steak? \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eKnown as \"The King of the T-Bones,\" \u003c\/strong\u003ethe Porterhouse is a massive, premium cross-section of the short loin that includes two distinct steaks in one: a large New York Strip and a generous portion of the Filet Mignon, joined by the iconic T-shaped bone. Sourced from 100% grass-fed Yucatecan cattle, this \u003c\/span\u003e\u003cspan\u003eSteakhouse Cut\u003c\/span\u003e\u003cspan\u003e is hand-carved to a monumental 2-inch thickness. It offers the ultimate duality of deep, beefy flavor and buttery tenderness, enriched by the mineral-heavy \u003c\/span\u003e\u003cspan\u003eterroir\u003c\/span\u003e\u003cspan\u003e of the Maya lowlands.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eKey Features \u0026amp; Benefits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eTwo Steaks, One Bone:\u003c\/strong\u003e\u003cspan\u003e Delivers the robust, fibrous chew of the Strip Loin alongside the delicate, velvet texture of the Filet Mignon.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003e100% Grass-Fed \u0026amp; Finished:\u003c\/strong\u003e\u003cspan\u003e Raised exclusively on native Yucatecan forage (\u003c\/span\u003e\u003cspan\u003eHuaxin\u003c\/span\u003e\u003cspan\u003e and tropical grasses), ensuring a clean fat profile high in \u003c\/span\u003e\u003cspan\u003eCLA\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003eVitamin K2\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eThe \"T-Bone\" Flavor Conductor:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThe central bone acts as a thermal bridge during cooking, releasing savory marrow-essence and glutamates into the surrounding meat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRegenerative Pastizal Sourcing:\u003c\/strong\u003e\u003cspan\u003e Every steak supports holistic ranching that restores biodiversity to the Yucatecan ecosystem and sequesters carbon in the soil.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCut Description\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eAnatomy:\u003c\/strong\u003e\u003cspan\u003e Sourced from the rear end of the short loin. To qualify as a Porterhouse (and not just a standard T-Bone), our Master Butchers ensure the filet section is at least 1.25 inches wide, providing a truly \"noble\" portion of the \u003c\/span\u003e\u003cspan\u003epsoas major\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eTexture \u0026amp; Flavor:\u003c\/strong\u003e\u003cspan\u003e A complex sensory experience. The Strip side offers a mineral-rich, dense grain with a savory fat cap, while the Filet side provides a lean, buttery mouthfeel. Both are unified by the nutty, grassy finish characteristic of Pastizal-raised beef.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSize\/Weight:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAn impressive \"Steakhouse Cut,\" hand-carved to 2+ inches and typically weighing between 24oz to 32oz. This is designed as a centerpiece or a shared \"Meat Mastery\" experience.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eNose-to-Tail Relevance:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eUtilizing the T-Bone structure honors the animal's skeletal integrity and provides the diner with access to the nutrient-dense connective tissues and minerals found at the bone's edge.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCooking Inspiration\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Porterhouse presents a unique challenge: the lean Filet cooks faster than the Strip. Precision heat management is essential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eThe \"Asymmetrical\" Grill:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePosition the steak on the grill so the New York Strip side is over the direct heat, while the Filet side sits toward the cooler edge. This ensures both sides reach the perfect medium-rare simultaneously.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eThe Reverse Sear:\u003c\/strong\u003e\u003cspan\u003e Given its 2-inch thickness, start in a low-temperature oven (105ºC) until the internal temperature hits 45ºC. Finish with a high-heat sear in a cast-iron skillet with grass-fed tallow or butter.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eResting is Mandatory:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eA cut this large requires at least 10–12 minutes of resting to allow the internal juices—infused with bone minerals—to redistribute.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eMaster Butcher’s Culinary Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn our rancher culture, \u003cstrong\u003ethe Porterhouse is the ultimate celebration. It is a complete nutritional profile in a single cut. \u003c\/strong\u003eNotice the thickness of the T-bone; that bone is the 'heart' of the steak. It protects the meat from the shock of the flame. When you see that deep 'yellow' fat near the bone, you are looking at concentrated Vitamin A and Omega-3s. Don't trim it—it is the soul of the Pastizal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003e🍽 Chef’s Recommended Recipes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBest enjoyed as a \u003c\/span\u003e\u003cstrong\u003eBistecca alla Fiorentina\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e style—rubbed with coarse sea salt, cracked black pepper, and finished with a drizzle of cold-pressed olive oil. \u003c\/strong\u003eFor a Yucatecan twist, serve with \u003c\/span\u003e\u003cspan\u003eChiltomate\u003c\/span\u003e\u003cspan\u003e (charred tomato and habanero sauce) and roasted local root vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNutritional \u0026amp; Technical Specifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100.089%; height: 266.899px;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 55.4174%;\" width=\"312\"\u003e \u003ccol style=\"width: 55.4174%;\" width=\"312\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 30.1484px;\"\u003e\n\u003ctd style=\"height: 30.1484px;\"\u003e\n\u003ch4\u003e\u003cspan\u003eAttribute\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 30.1484px;\"\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eSpecification\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1875px;\"\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYucatan Peninsula, Mexico (Pastizal Region)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1875px;\"\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDiet\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e100% Native Grasses \u0026amp; Legumes (\u003c\/span\u003e\u003cspan\u003eHuaxin\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrimary Nutrients\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eZinc, B12, Iron, Selenium, CoQ10\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 55.1875px;\"\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFat Content\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 55.1875px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStrategic Exterior Fat Cap \/ High Micronutrient Density\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 35.5938px;\"\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"height: 35.5938px;\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eArtisanal, Thick-Cut, Bone-In\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e🌿 Pastizal Raised · Grass Fed \u0026amp; Finished\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. \u003c\/span\u003e\u003cspan\u003eCut from sustainably and humanely raised beef, freely roaming day and night on pesticide and chemical free pastures. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e📦 Harvest, Packaging \u0026amp; Delivery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll of our beef is harvested, butchered, vacuum sealed, and frozen specifically \u003c\/span\u003e\u003cspan\u003eupon your order—we do not ship pre-cut or warehouse inventory.\u003c\/span\u003e\u003cspan\u003e Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePlease allow up to 7 business days for processing and delivery. \u003c\/span\u003e\u003cspan\u003eSome cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Choose Rancher’s Table’s Pastizal-Raised Meats? \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIndustrial Porterhouses often come from corn-fattened cattle, resulting in \"white fat\" that lacks nutritional depth. Our Yucatecan cattle graze in a \u003c\/span\u003e\u003cspan\u003ebalanced ecosystem\u003c\/span\u003e\u003cspan\u003e, resulting in meat that is lower in total calories but significantly higher in \u003c\/span\u003e\u003cspan\u003eantioxidants\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003eheart-healthy fatty acids\u003c\/span\u003e\u003cspan\u003e. This is beef as nature intended—grown in the sun, not in a feedlot.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFrequently Asked Questions \u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is the difference between a T-Bone and a Porterhouse?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt’s all about the Filet. A T-Bone comes from the front of the loin and has a small Filet. Our Porterhouse is cut from the back of the loin, ensuring you get a massive, premium Filet portion alongside your Strip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eIs grass-fed Porterhouse harder to cook?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNot harder, just different. Because it is leaner and contains more \"active\" muscle fibers, it responds better to lower, more controlled heat. Use a thermometer to hit 52ºC for a perfect medium-rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eIs this product suitable for a Paleo or Keto diet?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is the ultimate \"one-stop\" Paleo meal. It provides the high-leucine protein for muscle building and the healthy saturated fats for hormonal health, all with zero inflammatory grain-residue.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\n\u003ch6\u003eSee all delivery cities for Grass Fed and Finished Beef, Lamb, Goat and Pastured Free-Range, Chicken, Turkey, Pork and Heritage Meats - \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eraised without hormones, antibiotics, steroids, or mRNA treatments.\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003c\/summary\u003e\n\u003cp style=\"font-size: 0.8em; color: #555;\"\u003e\u003cstrong\u003eMajor Cities:\u003c\/strong\u003e Mexico City (CDMX), Guadalajara (Jalisco), Monterrey (Nuevo León), Puebla (Puebla), León (Guanajuato), Ciudad Juárez (Chihuahua), Zapopan (Jalisco), Tijuana (Baja California), Mérida (Yucatán), Cancún (Quintana Roo), Chihuahua (Chihuahua), Toluca (State of Mexico), Mexicali (Baja California), Culiacán (Sinaloa), Naucalpan (State of Mexico), Acapulco (Guerrero), Mazatlán (Sinaloa), Hermosillo (Sonora), Torreón (Coahuila), San Luis Potosí (San Luis Potosí), Querétaro (Querétaro), Morelia (Michoacán), Aguascalientes (Aguascalientes), Durango (Durango), Colima (Colima), Campeche (Campeche), Tuxtla Gutiérrez (Chiapas), Villahermosa (Tabasco), Tepic (Nayarit), La Paz (Baja California Sur), Saltillo (Coahuila), Irapuato (Guanajuato), Celaya (Guanajuato), Veracruz (Veracruz), Ensenada (Baja California), La Misión (Ensenada, Baja California).\u003c\/p\u003e\n\u003cp style=\"font-size: 0.8em; color: #555;\"\u003e\u003cstrong\u003eTourist \u0026amp; Yucatán Towns:\u003c\/strong\u003e San Miguel de Allende (Guanajuato), Puerto Vallarta (Jalisco), Playa del Carmen (Quintana Roo), Tulum (Quintana Roo), Oaxaca City (Oaxaca), Guanajuato City (Guanajuato), Huatulco (Oaxaca), Los Cabos (Baja California Sur), Sayulita (Nayarit), Valle de Bravo (State of Mexico), Isla Holbox (Quintana Roo), Puerto Morelos (Quintana Roo), Puerto Aventuras (Quintana Roo), Akumal (Quintana Roo), Chelem (Yucatán), Chuburná (Yucatán), Telchac Puerto (Yucatán), Chabihau (Yucatán), San Crisanto (Yucatán), Sisal (Yucatán), Celestún (Yucatán), Valladolid (Yucatán), Izamal (Yucatán), and all Mexico Pueblos Mágicos.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.8em; color: #555;\"\u003e\u003cstrong\u003eExpat Communities:\u003c\/strong\u003e Lake Chapala (Jalisco), Ajijic (Jalisco), Mérida (Yucatán), San Miguel de Allende (Guanajuato), Puerto Vallarta (Jalisco), Tulum (Quintana Roo), Oaxaca City (Oaxaca), Guanajuato City (Guanajuato), Mazatlán (Sinaloa), Puerto Morelos (Quintana Roo), Puerto Aventuras (Quintana Roo), Akumal (Quintana Roo).\u003c\/p\u003e\n\u003cp style=\"font-size: 0.8em; color: #555;\"\u003e\u003cstrong\u003eMexico Farmers Markets:\u003c\/strong\u003e Contact us to confirm or request our presence at your local farmers market, Slow Food Association market, Slow Food Mérida, Slow Food Yucatán, Mercado, Mercadito de la Tierra, Natural Thangs Farmers Market, Mercadito Orgánico de la Alemán, Four Seasons Night Market, Four Seasons Organic Market, Slow Food Mercado de la Tierra Mérida, or any market in your town.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Rancher's Table","offers":[{"title":"24 oz (680 g) Rustic Rancher Cut \/ No Thanks! I like My Steak Natural.","offer_id":46301799088278,"sku":null,"price":439.0,"currency_code":"MXN","in_stock":true},{"title":"24 oz (680 g) Rustic Rancher Cut \/ Yes! Please Naturally Tenderize My Steak w\/ Sea Salt Herbs and Spices","offer_id":46301799121046,"sku":null,"price":439.0,"currency_code":"MXN","in_stock":true},{"title":"36 oz (1020 g) Rustic Cut Sharing Steak for 2 \/ No Thanks! I like My Steak Natural.","offer_id":46301799153814,"sku":null,"price":589.0,"currency_code":"MXN","in_stock":true},{"title":"36 oz (1020 g) Rustic Cut Sharing Steak for 2 \/ Yes! Please Naturally Tenderize My Steak w\/ Sea Salt Herbs and Spices","offer_id":46301799186582,"sku":null,"price":589.0,"currency_code":"MXN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/7026\/0886\/files\/PastizalRaisedCertified_Organic_GrassFedandFinishedSilvoPasturedBeef.MeridaYucatanMexico_PlayadelCarmen_Tulum_QuintanaRoo_Campeche_Cancun_CDMX_Queretaro_9f10576b-12d9-4bec-b25b-702b80f3d79b.png?v=1773971649","url":"https:\/\/rancherstable.mx\/products\/porterhouse-steak-bone-in-grass-fed-beef-%f0%9f%90%82-pastizal-raised-%f0%9f%8c%bf-rustic-cut","provider":"Rancher's Table","version":"1.0","type":"link"}