{"product_id":"porterhouse-steak","title":"Porterhouse Steak","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question1\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question1\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThe porterhouse steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003ePop the porterhouse on the grill you've got heating up. Give it 3 to 5 minutes per side, until it's nicely warmed through with just a bit of pink in the middle and starting to firm up. If you've got a thermometer handy, aim for 140F in the thickest part for medium.\u003cbr\u003e\u003cbr\u003e\nWhip up a quick and easy garlic butter with freshly minced garlic and room temperature A2\/A2 butter for a delicious steak topper.\u003cbr\u003e\u003cbr\u003e\nRoasted asparagus, mashed potatoes, brussel sprouts, and green beans are all great nutritious sides that go well with porterhouse steaks!\u003cbr\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Feed Ingredients\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nAs the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.\u003cbr\u003e\u003cbr\u003e\nOur cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question10\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question10\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat breed are your cows?\u003c\/strong\u003e\u003cbr\u003e\nOur beef cows are Black Angus.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eHow long is the beef aged?\u003c\/strong\u003e\u003cbr\u003e \nOur beef is dry aged (or hung) for 10 days.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat is the difference between a porterhouse steak and a t-bone steak?\u003c\/strong\u003e\u003cbr\u003e \nThe porterhouse has a larger tenderloin portion compared to a t-bone. The portion must measure 1 1⁄4 inches or greater from bone to edge to be classified as a porterhouse.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat part of the cow does the porterhouse steak come from?\u003c\/strong\u003e\u003cbr\u003e \nBasically, porterhouse steaks come from the rear of the short loin on a cow, right where the tenderloin and strip steak come together. You get the best of both worlds – a tender filet mignon and a tasty New York strip in one cut.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhy should my steak be room temp before cooking?\u003c\/strong\u003e\u003cbr\u003e \nBringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDo your cows get mRNA vaccines?\u003c\/strong\u003e\u003cbr\u003e\nNope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question11\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question11\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThe porterhouse steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155531632705,"sku":"3FRO04ME-BEE-PORTE-01","price":22.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1584913560_5e77dc9838243.jpg?v=1750859850","url":"https:\/\/millersbiofarm.myshopify.com\/products\/porterhouse-steak","provider":"Miller's Bio Farm","version":"1.0","type":"link"}