How Many Porterhouse Steaks Can You Get From a Side of Beef?

More and more people want to buy a half cow because of the advantages are tremendous:

What kind of steaks are we talking about? How many will it fill your freezer? Will you have enough for all the BBQs you want?

Were here to make it all super clear. We’ll explain what steaks you’ll get, how many there are, and even why you should buy a half cow.

The porterhouse steak is considered by many to be the king of steaks. This impressive cut comes from the short loin primal and consists of a large tenderloin filet on one side of the T-shaped bone and a hearty strip steak on the other side. With its perfect combination of tender and flavorful meat, it’s no wonder porterhouse steaks are a highly coveted item.

But when you purchase a side or quarter of beef, how many of these prize steaks can you expect to harvest? Let’s explore what makes up a side of beef and estimate your potential porterhouse yield.

What is a Side of Beef?

A side of beef refers to half of a steer or heifer that has been butchered and split vertically into two halves or “sides.” Each side contains a front quarter and a hind quarter. The front quarter includes the chuck, rib, brisket, shank, and plate sections. The hind quarter contains the loin, flank, round, and sirloin.

On average, a side of beef weighs approximately 300-400 lbs. But the yield can vary based on the animal’s size, age, breed, diet, and how it was raised. Grass-fed cattle often have a lower yield compared to grain-finished beef.

Porterhouse Steak Basics

Before estimating quantities let’s review some porterhouse specs

Originate from the short loin primal located below the rib section.
Consist of two distinct muscles – the tenderloin filet and top loin strip steak.
Weigh from 1 to 2 pounds each and are 1 to 2 inches thick.
Feature a T-shaped bone dividing the two muscles.
Require a tenderloin width of at least 1.25 inches to qualify as a porterhouse rather than T-bone.

This large, bone-in cut offers the best of both worlds – tenderloin tenderness and strip steak robust flavor.

Estimating Porterhouse Yield from a Side

The number of porterhouse steaks obtained from a side of beef depends on several variables:

Side weight – Heavier sides equate to higher totals.

Tenderloin size – Thicker tenderloins yield more qualifying steaks.

Butcher’s cutting style – Impacts thickness and portioning.

Steak thickness – Thinner steaks produce more overall.

Given these factors, here are some general porterhouse estimates per side:

Grass-fed beef sides yield ~3-5 steaks
Grain-finished sides yield ~4-7 steaks
Larger steer sides yield up to ~8-10 steaks

Porterhouse counts ultimately range from approximately 3 to 10 steaks per side. Your exact amount depends on the specifications above. Consult with your butcher if aiming for a certain porterhouse quota.

Breaking Down a Side of Beef

To better understand porterhouse origins, let’s visualize how a side of beef is broken down:

1. Separate the Primals

The side is first portioned into primal (main) cuts:

Chuck
Rib
Plate
Brisket
Shank
Flank
Loin
Round

2. Divide the Loin

The loin primal runs along the back and is divided into two subprimals:

Short loin (front)
Sirloin (rear)

3. Obtain the Porterhouse

Porterhouses are harvested from the posterior end of the short loin, nearest the sirloin. This location provides the ideal tenderloin thickness. Each steak is cut 1-2″ thick.

4. Portion the Remaining Loin

The rest of the short loin yields T-bone and New York strip steaks. The sirloin produces tri-tip and top sirloin cuts.

Other Cuts from a Side of Beef

While porterhouses might steal the show, a side of beef offers a diverse range of delectable cuts:

Chuck – Chuck roasts, shoulder steaks

Rib – Rib steaks, ribeye roasts, short ribs

Plate – Skirt, hanger, and flank steaks

Brisket – Brisket and ground beef

Shank – Osso buco, soup bones

Flank – Flank steaks

Loin – Tenderloin, strip loin

Round – Rump roast, round steaks

Talk to your butcher about maximizing your ideal cuts from the side.

Factors Affecting Porterhouse Counts

Several elements influence the number of porterhouses per side:

Breed – Angus, Hereford, and Wagyu yield better than dairy breeds.
Diet – Grass vs. grain finishing impacts fat and muscle.
Weight – Heavier carcasses produce more meat.
Hanging – Dry aging reduces moisture, affecting yield.
Butcher skills – Seam cutting boosts useable meat.
Thickness – Thinner steaks increase totals.
Tenderloin width – Directly correlates to quantities.

Bringing the Porterhouse Home

Once you’ve harvested your bounty of beautiful porterhouse steaks, proper storage is key:

Chill steaks for 1-2 hours before freezing.
Wrap tightly in freezer paper or bags, removing excess air.
Label with contents and freeze date for easy identification.
Maintain a temperature of 0°F or below for optimal freezer life.
Thaw steaks gradually in the refrigerator 1-2 days before use.

Then fire up the grill or cast iron skillet to transform these meaty mammoths into mouthwatering steakhouse perfection right from your home kitchen.

Cooking Your Porterhouses to Perfection

These preparation and cooking tips ensure your porterhouses achieve grilling glory:

Pat steaks dry and bring to room temp before seasoning.
Salt just before cooking to maximize crust formation.
Pepper generously and add any other dry rubs or herbs.
Sear over high heat, 2-4 minutes per side, until browned.
Finish in a 400°F oven until it reaches your desired doneness.
Rest for 5-10 minutes before slicing to allow juices to redistribute.
Carve across the grain for maximum tenderness.
Serve with sizzling pan juices and sides like roasted potatoes or grilled asparagus.

Satisfying Porterhouse Servings

The porterhouse’s sheer size makes it ideal for sharing. To serve 2-4 people:

Select steaks around 1.5 pounds each.
Allow 8-12 ounces per person.
Cut the tenderloin and strip portions before serving.
Slice against the grain for tenderness.
Offer steak knives for easy consumption.

Porterhouse steaks also make for hearty appetites if served individually. Plan for 12-16 ounces per steak.

The Royal Treatment for Royalty Steaks

Hailing from nobility in the beef kingdom, the porterhouse warrants the royal treatment. Expect approximately 4-10 of these crown jewel steaks per side of beef, depending on thickness and tenderloin proportions. Bring out the grill or cast iron skillet and serve these beauties with all the trimmings for steak connoisseurs. The porterhouse may be beef royalty, but anyone can dine like a king with the proper porterhouse preparation.

how many porterhouse steaks in a side of beef

How Much Freezer Space Do You Need?

For a half cow, you’ll need about 8 to 10 cubic feet of freezer space.

Thats roughly the size of a large chest freezer. Remember that it’s not enough to just fit everything; you need some extra space to keep things organized and easy to get to.

Packing your freezer right can also make a huge difference. Here are some pro tips to maximize space and keep things tidy:

Vacuum-sealed bags keep air out, which keeps food from freezer burn and saves space.
When you’re ready to freeze ground beef and other things, lay them out flat. Once solid, you can stack them like books.
Sort by Cut: Keep steaks with other steaks and roasts with other roasts. Itll make finding what you need a breeze.
Put things in baskets or bins to divide your freezer into sections that are easier to handle.

Packaging and Processing for Half-Cow Meat

If you buy a half cow, you’re not just getting meat; you’re also getting a carefully put together package, from the butcher’s table to your freezer.

Lets unpack the packaging and processing steps to give you a clear picture.

The journey of your half cow from farm to freezer is a meticulous process:

Butchering: Skilled butchers cut the cow into different parts, like steaks, roasts, and ground beef.
Packaging: Each cut is individually wrapped. Most steaks and roasts are vacuum-sealed to keep the flavor and freshness inside. This also prevents freezer burn and extends shelf life.
Clearly marked packages show the cut and weight, so you know exactly what you’re taking out of the freezer.
Ready for Pickup or Delivery: The cuts are then put in boxes or crates and are ready to be picked up or delivered. The meat stays fresh because they are kept cold the whole time.

Got specific needs? Many butchers offer customizable packaging options. Heres what might be on the table:

Cut Preferences: Do you want thicker steaks or a certain kind of roast? Many butchers will be able to meet your needs.
Meal Sizes: You can usually choose meal sizes that work for you, whether you’re cooking for one person or a big family.
Special Requests: If you want to keep some bones for broth or get your ground beef in a certain amount, just let them know.

What is a Porterhouse Steak – T-Bone Steak, Filet Mignon & Strip Steak

FAQ

How many porterhouse steaks are in a half cow?

Rib eye: 12-16 steaks. Flank: 2 steaks. Sirloin: 6-8 steaks. Porterhouse: 4-5 steaks.

How many steaks do you get from a side of beef?

The number of steaks that come with a half beef varies based on how the beef is cut. For example, steaks cut into a 1-inch thickness, result in approximately 12-14 sirloin steaks with a side. Steaks cut into 1 ½ -2 inches thick, result in about 6-7 sirloin steaks with a side of beef.

How many steaks are in a porterhouse steak?

What is a Porterhouse Steak? A porterhouse steak is actually two steaks in one. Cut from the area of the cow where the top loin and tenderloin meet, the porterhouse features a tenderloin or filet cut on one side of the bone and a portion of New York strip steak on the other.

What is a good price for a side of beef?

HOW MUCH DOES IT COST? As mentioned above, at $6.00 per pound, a side of beef will cost between $1,200 and $1,800. (Quarter beef is $6.25 per pound, based on the hanging weight).