Cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section(filet migon) from the larger top loin(New York steak). The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin.
short loin
Of the major wholesale cuts of beef, this is the most tender. It lies in the middle of the back between the sirloin and the rib, and the muscles in this section do little that could toughen them. The two main muscles in the short loin are the tenderloin and the top loin. The elongated tenderloin muscle (when separated from the bone and the rest of the short loin) can be sold as tenderloin roasts (often labeled chateaubriands), or cut into tournedos or filet mignon steaks. The top loin muscle with the bone attached is called a club steak. When removed from the bone, the same muscle is marketed as New York (or Kansas City) strip steak or Delmonico steak. When the bone is left in and portions of both the tenderloin and top loin muscles are included, the short loin is the source of porterhouse steaks and T-bone steaks.
In English please(otherwords can you write something that won't confuse people to death).
A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.
The T-bone steak is located in the short loin of the cow, which is located behind the rib section towards the rear of the cow. The T-bone steak gets its name from the T-shaped bone that divides two different types of meat: the top loin (or strip steak) and the tenderloin.
a cow because that is what steak is maid out of lol...... true though
2 types pig and cow
They are the same cut of steak. A T-bone has a bone in it and a small portion of filet attached to the other side of the New York strip. The New York strip is just the big part of the t-bone cut off the bone
it is called a t-bone for its t shape. The meat around it is the steak.
· T-bone steak · taco · tilapia · turkey
The bone in the T-bone is actually a cross-cut of half of the vertebral column. The T-bone steak comes from the loin, the muscles running along the backbone over the abdomen.
On average it is estimated that the portion of a T-Bone steak that is bone is 15% of the total weight. Therefore, A 16 Oz T-Bone steak would have approx. 14.6 onces of meat, the remaining 2.4 onces would be bone. A T-Bone should cost less per pound than a Strip Steak because you are paying for bone in the weight of the T-Bone.
A New York Strip steak (also known as shell steak, Kansas City Strip, etc.) is the same cut of meat (short loin) that is the larger, top part of a T-Bone steak. The big difference, of course, is the "strip" is boneless.
a T-bone ha a bone in it thats shaped like a t
Depends on the cut of steak. Filet Mignon and New York Strip do not have bones. But a T-Bone steak (see the name?) has a bone.