the porterhouse steak is cut from the short loin.
the porterhouse steak is cut from the short loin.
what cut of meat is the porterhouse steak?
cut from the short loin
the t-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in commonwealth countries and ireland). both steaks include a "t"-shaped lumbar vertebrae with sections of abdominal internal oblique muscle on each side. porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. t-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. the smaller portion of a t-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.
t-bone steak
the term may also be used in france to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. in english, a steak cut from the "contre-filet" may be called a porterhouse steak (as the term is understood in australia and new zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a delmonico steak, a new york strip steak, or a kansas city strip steak. as well, if the "contre-filet" is left on the bone with the filet, the entire steak is called a porterhouse steak (as the term is understood in the united states and canada) or a t-bone steak.
entrecôte