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The Porterhouse steak and T-bone steak get often mixed up. Although from almost the same anatomical place of the bovine, the Porterhouse steak consists of the tenderloin muscle which is larger than in the T-bone steak, and a further muscle in the top center of the steak. ------------------------------------------- A Porterhouse is an "over-sized" steak coming from the point where the tenderloin and top loin meet. The porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion than the T-Bone steak. If you remove the bone and cut out the two steaks that basically make up a porterhouse, you will get a tenderloin steak and a top loin steak. You need to be hungry to get through a Porterhouse!
One 16-ounce porterhouse steak has 1,182 calories and 78 grams of fat. One porterhouse of this size also provides 112 grams of protein.
about 50 grams of protein
In Wisconsin it's about 2.99 a pound.
That would certainly vary based on: # The type and quality of the steak for example a round steak or a Porterhouse. # The nature of the serving establishment for example a neighborhood diner or a resort Hotel with a five star rating.
AH HELL NAH
Approximately 502.6 mg. of phenylalanine can be found in a 4 oz. steak.
Approximately 40 to 60 grams, or even more depending on the type of steak!
2lbs
Mostly protein. A steak dinner or a peanut butter sandwich are much easier to obtain and much less gross.
11 stones & 2lbs
2lbs