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Details
Private Reserve®
Overview
- Dry-aged for 21 days for tenderness and flavor
- Heritage breed Duroc pork with exceptional marbling and flavor
- Pork tenderloin and pork loin chop in one large chop
- Hand-trimmed by master butchers
- Bone-in presentation for flavor
- Flash-frozen after carving for the perfect delivery
Description
Something rarely seen outside of high-end restaurants, we start with whole Duroc pork loins because of their exceptional marbling and tenderness. Then we dry-age them for 21 days to bring out an even deeper level of flavor and tenderness that you won't get with just any pork.
Each pork loin is hand-trimmed by our master butchers into a large, bone-in 12 oz. pork porterhouse, which gives you a pork tenderloin and a pork loin chop. Then each porterhouse is flash-frozen at peak flavor to lock in all of that sublime pork flavor that can only be called Omaha Steaks Private Reserve.
Preparation
Preparation
Nutrition & Info
Information
Protein | Pork |
Meal Course | Entrees |
Meal Time | Dinner |
Preparation | Raw |
Cooking Method | Bake, Grill |
Specialty | Bone-in |
Steak Cut | Chop |
Tenderness | Tender |
Marbling | Well Marbled |
Nutrition
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