Porterhouse from $32/kg - 100% Grass-Fed Angus Beef - AMG

Sourced With Care

AMG is one of Australia's most established Victorian beef processors, founded in 2013 with plants in Dandenong and Deniliquin. The A Budget line sources 100% grass fed Black Angus from trusted accredited farmers across Victoria and Gippsland.

The region's high rainfall and rich grazing pastures produce well fed cattle year round, with consistent quality and traceability from paddock to pack. Every animal is raised free from added hormones and antibiotics, then MSA graded for guaranteed eating quality. Each striploin is hand selected at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

Porterhouse is the cut that shows this off best. The lean striploin muscle takes on a clean, beef forward flavour from the grass fed finish, while the fat cap along one side renders into rich, crisp edges under high heat. You get the leaner profile of grass fed beef with the even marbling Victorian pastures are known for.

Packaging and Storage

Each striploin is cryovac sealed and chilled at the point of butchery to lock in flavour, texture, and shelf life. The vacuum packed cut is then placed into an insulated box with food safe freezer packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, keep the striploin refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag, or portion into steaks first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Real Victorian grass fed Angus at a fair price, every single time, backed by MSA grading and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and stock the freezer with the kind of steaks that turn an ordinary Tuesday into something worth coming home for.

Flavour and Texture

Porterhouse sits in the sweet spot of the cow. Leaner than scotch fillet, more flavour than eye fillet, with a fat cap on one side that crisps up beautifully under high heat. The A Budget line delivers everything the cut is famous for at a sharper price.

The texture is firm but tender, slicing cleanly against the grain. The flavour is clean and beef forward from the grass fed finish, with the kind of even marbling Victorian pastures are known for. It pairs beautifully with a red wine jus, a peppercorn sauce, or just flaky salt and butter.

How to Cook a Porterhouse

How you cook a porterhouse comes down to two things: render the fat cap, and don't overshoot medium.

For Steaks

Cut 2.5 to 3cm thick portions, pat dry, and season generously with salt 30 minutes ahead. Stand the steak on its fat cap in a hot pan first for 1 to 2 minutes to render the fat, then sear flat for 3 minutes each side for medium rare. Rest 5 minutes before slicing.

For a Whole Roast

Sear all sides in a hot pan, then transfer to a 180C oven and cook 18 to 20 minutes per 500g for medium rare. Pull at an internal temp of 55C and rest 15 minutes loosely under foil before carving into thick slices.

Pro Tip

Grass fed beef cooks faster than grain fed. Pull it off the heat 5C earlier than you think, and let resting do the work.

Perfect For

This is the porterhouse for the weeks you cook the most.

Readable version

• Friday steak nights: Slice 3cm porterhouse steaks for the pan or BBQ, restaurant quality at supermarket prices.
• Family roasts: Roast whole and feed 8 to 10 with Sunday vegetables and leftovers for Monday sandwiches.
• Meal prep and bulk cooking: Portion the whole striploin into steaks, vac seal, and freeze for steak on demand.
• BBQ entertaining: Cooks fast on high heat, the kind of steak that turns a backyard into a steakhouse.