Bone in Porterhouse, dry aged for the definitive bbq cut.

It's a cut you don't find very often anymore. But we cut this steak the Old World way, so you get all the beauty of a sirloin, with the bone left in for some extra depth of delicious flavour.

And then just to make it that little bit more amazing, we dry-age it. Hung for 14-28 days over Arabian salt, allowing the beef to dry and dehydrate in a controlled environment; concentrating flavour and improving tenderness.

The (almost) perfect steak.

Vincentia Butchery purchases beef direct from local Shoalhaven farmers. All our beef is grass-fed and pasture raised. Animals are free to roam outside, all year round and graze on natural crops, 365 days of the year. This natural diet creates beautifully tender and flavourful beef. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto