T-Bone
A favourite among many cooks that includes both most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats – sirloin on one side and tenderloin on the other – separated by a T-shaped bone.
A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.
A favourite among many cooks that includes both most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats – sirloin on one side and tenderloin on the other – separated by a T-shaped bone.
A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.
A favourite among many cooks that includes both most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats – sirloin on one side and tenderloin on the other – separated by a T-shaped bone.
A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.