In the United States, the T-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173. In British usage, followed in Commonwealth countries, porterhouse refers to the strip steak side of a T-bone steak, while the tenderloin side is called the fillet.
In set theory, an ordinal number, or ordinal, is one generalization of the concept of a natural number that is used to describe a way to arrange a collection of objects in order, one after another. Any finite collection of objects can be put in order just by the process of counting: labeling the objects with distinct whole numbers.
With ordinal variables there is no origin and no unit of. measurement, but there is an order. With nominal variables there is no unit of measurement and no. origin and even no order. Ordinal and nominal variables are called qualitative variables.