In the former blog, we talked about difference between strip, rib and tenderloin steak.
Do you know the difference between a Porterhouse Steak and a T-bone Steak?
Both the T-bone and the Porterhouse consist of a ‘T’ shaped bone with meat on each side. The larger side contains meat from the striploin while the smaller side contains meat from the tenderloin.
From the picture below, you can see where the tenderloin becomes smaller.
The Porterhouse is cut from the large end (rear) of the short loin and contains more of the tenderloin than the T-bone. It is a big beautiful steak pushing 2 to 2.5 pounds. Usually it is pretty pricey. According to USDA Institutional Meat Purchase Specifications document, The tenderloin must be at least 1.25 (32mm) thick to be classified a porterhouse.
The T-Bone is cut from the narrow end, which is further forward in the short loin. The price is always lower than Porterhouse. According to USDA Institutional Meat Purchase Specifications document, the tenderloin must be at least ½ inch (13 mm) thick for the steak to be classified a T-bone.
Above are the difference between these two steaks both come with a T bone.