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12/6/2019 7:27:02 PM
Posted: 2/27/2007 1:36:25 PM EST
Is a Porter House Steak a seperate cut of meat or is it a Porter House T-Bone. just a Tbone with a larger fillet side?
Link Posted: 2/27/2007 1:39:39 PM EST
[Last Edit: 2/27/2007 1:40:36 PM EST by nightstalker]
Yes, they are from the same continuum of the cow. However it's not written anywhere in stone just when a t-bone becomes a porterhouse. Somewhere in the middle....

en.wikipedia.org/wiki/Porterhouse_steak
Link Posted: 2/27/2007 1:41:52 PM EST
Link Posted: 2/27/2007 1:44:27 PM EST
1/2 t-bone, 1/2 filet.
Link Posted: 2/27/2007 1:45:11 PM EST
okay, so man up... who was right?
Link Posted: 2/27/2007 1:51:23 PM EST
So Porter House Tbone is not a name in common usage? Its either a PorterHouse or Tbone. If so while I am technically correct, I hav elost this battle
Link Posted: 2/27/2007 1:56:16 PM EST
A porterhouse is slightly different, it's further up the animal, a porterhouse has a much bigger filet side than a T-bone.
It's almost the same cut and is from the same set, but it's different.
Link Posted: 2/27/2007 2:52:27 PM EST
MTM... might as well face it, she is right even if she is wrong.
Link Posted: 2/27/2007 2:54:22 PM EST
Link Posted: 2/27/2007 3:11:16 PM EST
[Last Edit: 2/27/2007 3:13:38 PM EST by NIGHTSTALKER_O6]
further up the animal-larger to the rear;I thought I was on a gun forum,not one of those forums.
Link Posted: 2/27/2007 3:17:54 PM EST
[Last Edit: 2/27/2007 3:19:19 PM EST by DV8]
Porterhouse = T Bone + filet

T Bone = Ny Strip - bone


NY StripT Filet

Kinda like that...



A porterhouse steak is a distinct cut. A Tbone is another cut. NY Strip is a further cut and the filet is simply the best cut.
Link Posted: 2/27/2007 3:22:45 PM EST
Having been a retail meat cutter 25 years perhaps this will help. A porterhouse is about the first 5-6 inches of a short loin. If you were to look at the strip side of the steak on the very top in the middle there is a small section of meat that is seperated by some silver skin.

The next 7-9 inches are T-bones. The T-bone should show no less then 2 inches of tenderloin. The rest of the short loin would be made into strip steaks bone in or boneless.
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