We are national suppliers of Porterhouse steaks

The processing of our product line is done with the highest level of food safety. We offer steak cuts that are suitable for a range of customers at all price points, without sacrificing quality we can provide for establishments including schools and care homes to high-end restaurants, bars and hotels

What are qualities of Porterhouse steaks?

The porterhouse is a prized, composite steak cut and often referred to as ‘King of the steakhouse’ due to its significant size. With the tender texture and delicate flavour of the filet, paired with the succulence and rich beefy flavour of the sirloin, this cut is a taste explosion.

At Campbell Brothers, we value all cuts of meat and poultry, which means all steak cuts that we offer, including porterhouse steaks, are selected with the same level of consideration and care. We are extremely particular about where we source our meat and ensure that each steak can be traced back to its original source.

How are Porterhouse steaks prepared?

Our love for art of butchery and passion about beef is why we take time and care in our innovative butchering facilities to hand-cut every porterhouse steak.
We are passionate about supporting UK farmers and source all our fresh steaks as locally as possible, to ensure as all our beef is fully traceable and red tractor assured. We do this, so that you can be confident that the porterhouse steaks you order from Campbell Brothers is of a high and reliable quality.

With over 120 years of knowledge and experience in the fresh meat industry, we know the best butchering methods for porterhouse steaks. We also have a talented team of butchers at hand to trim your steaks to any precise specifications you require.

Looking for inspiration?

When cooking, porterhouse steak can take a little finessing, as it comprises of two popular steak cuts in one, both of which have different properties. Flame-grilling or char-grilling is perfect to bring our it’s authentic beefy flavour and serving sliced and placed beside the bone makes for magnificent presentation. The porterhouses’ rich flavour is the star of the show, so can be served as part of a simple recipe.

Explore our other high quality steaks:

Our selection of steaks is exceptional. From the prized and popular cuts to those that are lesser known and underrated, but are still able to make delightful dishes to suit your guests.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a Prime Rib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The fibrous one…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The steak lover's one...

With little marbling, rump steak is a leaner, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

Have a question?

Our experienced team of wholesale meat suppliers are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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