30-day dry-aged Porterhouse steak.
Many can tell the difference between a sirloin steak and a sirloin steak. Many know the T-bone steak. Few, however, have enjoyed a porterhouse steak. The porterhouse “grows” in that part of the calf where the fillet (specifically its “tail”) adjoins the steaks, that is, on the back of the calf and just before its ribs – in the loin.
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Same-day delivery throughout Attica
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Buy now, pay later with up to 3 interest-free installments
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Cook and win a €10 gift certificate
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Delivery throughout Greece - See if we serve →
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