Classic Butter-Aged Ribeye, Porterhouse, or T-Bone: Which One to Get

The Classic Butter-Aged range covers four cuts, all USDA Angus and aged 28 days: Giant Ribeye at ₱1,449, Gold Ribeye at ₱1,399, Porterhouse at ₱999, and T-Bone at ₱949. The grade and aging are the same across all four. What changes is the muscle, the bone, and how the cut eats. Here's what that means in practice.

Gold Ribeye (₱1,399): the default pick

The Gold Ribeye is our top seller, and the reason is simple: the ribeye muscle is naturally well-marbled and forgiving. Even if you push it slightly past your target doneness, the fat distribution holds the steak together. It's the cut for first-time buyers, for weeknights, and for anyone who wants a reliably excellent steak without managing two muscles or a bone. Serve it to anyone and they'll be happy.

It works well for two people splitting one steak or for a solo dinner if you want something more filling.

Giant Ribeye (₱1,449): the bigger ribeye

The Giant Ribeye is the same muscle and same grade, just larger. At ₱1,449, the extra ₱50 over the Gold gets you more steak, making it the right pick when two hungry adults are sharing or when you want substantial slices on the board. It cooks identically to the Gold Ribeye. If you've done the Gold and want more volume, step up to the Giant.

Porterhouse (₱999): two cuts in one

The Porterhouse is a bone-in steak with two distinct muscles separated by a T-shaped bone: strip loin on the large side, tenderloin on the small side. You're getting two different eating experiences in a single pack at ₱999, which makes it the strongest value in the Classic range for a proper dinner.

The strip is firm, beefy, and deeply flavourful. The tenderloin is lean, soft, and cooks faster than the strip. Handling both well means staying attentive at the stove, but nothing difficult. The bone adds flavour during cooking and makes the finished steak look proper on the plate.

Paired with Idahoan Mashed Potato (₱219) and Beef & Herb Gravy Mix (₱59), a Porterhouse dinner for two comes to ₱1,277 total. The cooking method is the same as for the T-Bone, and how to cook a T-bone at home covers the bone-in handling in detail.

T-Bone (₱949): the entry bone-in

The T-Bone at ₱949 is a Porterhouse with a smaller tenderloin section. The bone and the two-muscle structure are the same; the difference is that the tenderloin side on a T-Bone is narrower. That's really the only distinction between them.

At ₱949, the T-Bone is the most accessible cut in the Classic range. It's the pick for a solo cook who wants the bone-in experience, or for a tighter week when you still want something with a bit of occasion. Cajun Fries (₱99) alongside it and you have a satisfying dinner without a big spend.

Which one to get

Here's the short version:

• First time ordering: Gold Ribeye. Forgiving, reliable, our best seller. Learn on this one.
• Feeding two hungry people: Giant Ribeye or Porterhouse. The Giant is boneless and generous; the Porterhouse gives you two textures.
• Best value for a proper dinner: Porterhouse at ₱999. Two muscles, a bone, and a steak that looks like a meal.
• Smallest budget, biggest result: T-Bone at ₱949. Same bone-in structure as the Porterhouse, just smaller tenderloin.
• Want to try everything: Start with the Gold Ribeye, then work through the range at your own pace. There's no minimum order, so there's no pressure to commit to a big basket.

If you're feeding four people, the Steak Night Set at ₱1,719 bundles a steak with add-ons and stretches the budget further. See what's in the Saver Sets before building your basket.

Browse the Classic Butter-Aged range and build your order on Messenger, delivered cold across CALABARZON and Metro Manila.