Australian Wagyu Porterhouse Steak

Australian Wagyu Porterhouse Steak

Regular price $170.00
  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

"A limited edition cut. Just-in-time for long weekend entertaining.”

The Quick Facts on Our Australian Wagyu Porterhouse Steak

  • Australian wagyu beef (Marble score 7-9)
  • 32oz - 1.5" thick
  • Halal approved
  • Hormone Free
  • Hand cut halal

It really doesn’t get much better than our Australian Wagyu porterhouse steak. These limited-run cuts of wagyu steaks feature the intense, deep-red colour and intramuscular marbling that gives wagyu its worldwide reputation as the very best steak you can buy. If you're looking for Australian Wagyu porterhouse steaks in the Toronto area, order online today for pick up or delivery from The Butcher Shoppe!

Goes Great With…

Friends and family. Really, keep it simple and share the wealth by slicing your wagyu porterhouse steak into bite-sized pieces that everyone can enjoy. This steak is that good.

Our Preferred Preparation for Australian Wagyu Porterhouse Steaks

Proper preparation will showcase the nuanced flavour of our Australian Wagyu porterhouse steak for an elevated dining experience. Allow your steak to come to room temperature and season with good-quality salt and fresh-cracked pepper—or your favourite steak spice. 

Sear your Australian Wagyu porterhouse steak on high heat in a cast iron skillet for 2 to 3 minutes on either side to create a beautifully charred crust and to seal in the juices. Reduce the heat to medium and cook to your desired doneness—we like to use a meat thermometer for precision cooking.

Let your steak rest for 5 to 10 minutes, and serve whole for a show-stopping presentation or slice against the grain to create a tender, luscious texture.

How It Ships…

We cut our Australian Wagyu porterhouse steaks fresh to order, vacuum seal them in individual portions, and ship them to your door. We can deliver throughout the greater Toronto area or you can come in and pick it up!

Once you have your Australian wagyu porterhouse steak, refrigerate or freeze them immediately. They last for 3 to 5 days in the refrigerator and 6 to 12 months in the freezer.

What is Wagyu?

Probably the best steak you’ve ever had! Because of how these animals are worked and treated, their meat is particularly fatty, giving it that signature marbling that makes a cut of high-quality wagyu immediately recognizable. Also, just like any beef, wagyu comes in many different cuts, from striploin and ribeye, to tenderloin.

Best practices

Before cooking Wagyu, let it rest and reach room temperature. Season only lightly. And no need for any cooking oil! The fat from the steak will be all that you need.

The Butcher Shoppe

From the Head Butcher’s Counter

“Maybe sexy is too strong a word. But there is something very sensual about a piece of wagyu, from its beautiful appearance and aesthetic to the incredible flavor you know is just waiting to be unlocked. This steak has mystique.”

How Our Butchers Prepare Wagyu

You don’t need as much heat when preparing wagyu beef, so keep that in mind. Our team prefers to pan fry wagyu with just a little bit of seasoning (and no oil), then slice thinly so the richness and flavor can be passed around and shared.

The Butcher Shoppe.
On the Grill

Cook on the grill using a skillet to avoid direct flame. Wagyu contains so much fat, a direct flame can result in excessive flames creating unwanted burn.

The Butcher Shoppe.
Using a Broiler

You can certainly broil your wagyu to perfection, with a couple caveats. With your broiler on high, sear your seasoned wagyu for 3-5 minutes on each side, only make sure the steak is a far enough distance from the flame to prevent flare-ups (common with wagyu because it’s such a fatty cut).

The Butcher Shoppe.
In a Pan

Pat dry, lightly season using salt and pepper, and sear on a high-heat cast iron skillet about 3-4 minutes each side. Again, you’re looking for the fat to render and form a flavorful crust, which shouldn’t be hard to do with these extra-marbled cuts.


Look, we stand by all the steaks we bring through our butcher shop. But there’s no denying that wagyu beef is special. As such, we do believe that wagyu should be treated for the top-notch cut of meat that it is.

We prefer to keep it simple and pan fry wagyu beef with just a little bit of seasoning for that perfect sear.

Wouldn’t that be nice! Now, we’re hardly fact checkers, but from what we know having worked in butchery for this long, the “massaging” part of wagyu is a bit of an exaggeration. Why? Simply because we don’t know a single cattle farmer with enough spare time to go around massaging cattle. However, the care and attention these cattle receive is next level.