The difference between the Porterhouse and the T-Bone

September 22nd, 2014

The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end. 

The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet. The T-bone is cut from the front end of the short sirloin which has a smaller filet portion.  

To be called a Porterhouse, its filet portion must be at least 1.25 inches thick.

The filet on the T-bone must be at least 0.5 inches thick. The T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse.     

Carlo Crocetti, President and CEO of South Shore Meats recommends these specialty steaks are cooked at 600 degrees  “medium rare 120 degree internal temp, then sitting 3 to 4 minutes to let the juices set in.”

No Comments » | Tags: Alternative steaks, Center cut steaks, filet mignon, portion control
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