User Panel
User Panel
User Panel
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Posted: 2/27/2007 2:39:39 PM EDT
[#1]
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 |
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Posted: 2/27/2007 2:41:52 PM EDT
[#2]
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Posted: 2/27/2007 2:44:27 PM EDT
[#3]
1/2 t-bone, 1/2 filet.
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Posted: 2/27/2007 2:45:11 PM EDT
[#4]
okay, so man up... who was right?
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Posted: 2/27/2007 2:51:23 PM EDT
[#5]
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
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Posted: 2/27/2007 2:56:16 PM EDT
[#6]
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. |
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Posted: 2/27/2007 3:52:27 PM EDT
[#7]
MTM... might as well face it, she is right even if she is wrong.
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Posted: 2/27/2007 3:54:22 PM EDT
[#8]
Pssst--a fillet gets larger to the rear. |
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Posted: 2/27/2007 4:11:16 PM EDT
[#9]
further up the animal-larger to the rear;I thought I was on a gun forum,not one of those forums.
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Posted: 2/27/2007 4:17:54 PM EDT
[#10]
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. |
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Posted: 2/27/2007 4:22:45 PM EDT
[#11]
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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