cowboy45 wrote:txngent wrote:
T-bone steaks cut closer to the shoulder are known as Porterhouse while those cut closer to the loin are just T-bones as this is a smaller cut and the fillet is much smaller if at all there.
The Porter cut will have both the loin and fillet (tenderloin) attached, the T-Bone has the fillet (tenderloin) removed.
Not to be a knowitall, but that is incorrect. The porterhous is the first cut on the loin after the sirloin, usually 2-3 cuts and is then considered a t-bone. The tenderloin tapers down along the way. Next is the ribeye that eventually goes to the chuck.
How do I know this you ask? I made my living as a butcher for about 10 yrs when I was younger.
Cowboy is correct, just came from the butchers and he said exactly the same thing, got me three perfect beautiful porterhouse steaks, prime that is. $75.00, can u say OUCH! hope it gets us a call.