Porterhouse Steak | Premium Australian Striploin
Porterhouse is one of Australia's most loved steak cuts, prized for its balance of tenderness, flavour and versatility. Cut from the striploin, it delivers a bold beef taste with consistent marbling that performs just as well on a hot barbecue as it does in a cast-iron pan.
This collection holds three whole porterhouse striploins: grass-fed Angus from AMG and Southern Ranges SR+, and grass-fed Wagyu from Roam. Each arrives whole, so you cut steaks to the thickness you like.
What Makes Porterhouse a Standout Cut
Porterhouse offers the best of structure and flavour. Its firm grain allows it to sear beautifully, while natural marbling keeps the meat juicy during cooking. This makes it one of the most forgiving steaks to cook, even at thicker cuts.
Favoured by steakhouses and home cooks alike, porterhouse holds heat well, develops a deep crust and slices cleanly. It is a reliable choice for anyone who values classic steak flavour without sacrificing tenderness.
Grass-Fed and Wagyu Porterhouse
- AMG porterhouse: 100% grass-fed Black Angus raised on Victorian pasture, MSA graded, about 4kg per striploin.
- Southern Ranges SR+ porterhouse: grass-fed and finished Angus from Victoria and southern New South Wales, about 5kg per striploin, and halal certified.
- Roam Wagyu porterhouse, MB2-3+: grass-fed Wagyu from Queensland and New South Wales pasture, about 3.5kg per striploin.
Porterhouse price per kg
Prices checked 18 October 2026. The bigger the box, the lower the price per kilo.
| Striploin | Single piece | Half box | Full box | Double box |
|---|---|---|---|---|
| AMG (about 4kg) | $42/kg | $37/kg | $32/kg | $27/kg |
| Southern Ranges SR+ (about 5kg) | $50/kg | $45/kg | $40/kg | $37/kg |
| Roam Wagyu MB2-3+ (about 3.5kg) | $44/kg | $39/kg | $34/kg | $29/kg |
How to Cook Porterhouse Steak Properly
Porterhouse performs best cooked medium rare to medium. Allow the steak to come to room temperature before cooking, then sear on high heat to form a crust while keeping the centre juicy.
A barbecue, cast-iron pan or grill all work well. Rest the steak for several minutes so the juices settle. However you cook porterhouse steak, finish it simply with sea salt, butter or fresh herbs.
Why Buy Porterhouse from Cost Cut Meats
- Clearly labelled cuts: each listing names the producer, the feeding and the grade.
- Three named producers: AMG, Southern Ranges and Roam, all grass fed.
- Box pricing: the price per kilo drops from a single piece to a double box.
- Chilled delivery: packed in insulated liners with ice packs and delivered to every state and territory except the NT.
Frequently Asked Questions
1. Is porterhouse the same as striploin?
Yes. Porterhouse is the Australian name for striploin steak, with a firm texture and consistent marbling. Some butchers also call it sirloin, and the explainer on where porterhouse steak sits on the carcass clears up the naming.
2. Are your porterhouse striploins grass-fed?
Yes. All three are grass fed: AMG and Southern Ranges SR+ Angus, and Roam Wagyu.
3. Can porterhouse steak be frozen?
Yes. Cut the striploin into steaks, wrap or seal them in portions and freeze any you will not cook within a few days.
4. How thick should I cut porterhouse steaks?
You choose, because the striploin arrives whole. Steaks 2.5cm to 4cm thick suit the barbecue or a hot pan, and the thicker end makes a good roast.
5. Do you deliver porterhouse across Australia?
We deliver to every state and territory except the NT. Orders travel chilled in insulated liners with ice packs, and delivery is a flat $30 or free on orders of $600 or more.
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