Sold by the piece. The Porterhouse cut contains the New York Strip and the Tenderloin, the best of both worlds! Dry Aging beef allows natural enzymes to break down proteins, fats and connective tissue resulting in great flavor and optimal tenderness! These Dry Aged steaks are aged for 4 to 5 weeks at 34.7 degrees and 82% humidity in a DRYAGER unit with continuous air diffusion, UVC sterilization lighting and pink salt blocks for optimal tenderness, flavor and sanitation. Certified Humane Angus Beef (CAB), hormone and antibiotic free. Sold by the piece. Please select in the dropdown menu either: 1.5 to 2 Pound Steaks (approx. 1.5 inches thick) or 3 to 3.5 Pound Extra Thick Steaks (approx. 3 inches thick) Then add quantity of each. Steaks are best sautéed or grilled and finished in the oven. Let rest at least 10 minutes before cutting into.