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.
back at least to the 1950s (see Blalock 1979 section 2.2 and the references mentioned there). variable is a classification for which there is no ordering (although sometimes there is a partial ordering): the values are just names and are not to be interpreted quantitatively even if they are numbers. The values of an ordinal variable can be put into a unique order, but the distance between values cannot be quantified. For an interval variable, the distance between values can be quantified but the zero is