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Australian Grain Fed Porterhouse Steak 900g - Chilled (Good for 3 ppls)

Australian Grain Fed Porterhouse Steak 900g - Chilled (Good for 3 ppls)

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Porterhouse Steak

Reference Video (Source: EATER)


People often confuseT-bone and porterhouse steaks—and even experts disagree on how to distinguishthe two. Both have prominent T-shaped bones and are cut from the short loin.And both actually give you two steaks in one: a New York strip on one side ofthe bone and a filet mignon on the other. The porterhouse is cut from the rearend of the short loin, so it has a bigger portion of filet mignon, but you'll seea porterhouse called a T-bone at many steakhouses.T-Bone Steak


The reason steaks from the short loin are so desirable is that they're made from muscles that don't get much exercise, so they're tender, and they have superb flavor and juiciness. However, the further back we go, the tougher the meat gets because as the muscles approach the rear leg, they get more and more exercise. 


Porterhouse is premium that due to remove the tenderloin from it prevents the butcher from making T-bone or porterhouse steaks from that short loin. T-bone steaks and porterhouse steaks both have part of the tenderloin muscle in them. No tenderloin means no porterhouse or T-bones. Butcher can only remove the whole tenderloin and sellit separately, or leave it in to make T-bone and porterhouse steaks.


The short loin itself is usually 16 to 18 inches long, and it will yield anywhere from 11 to 14 steaks,depending on how thickly they're cut. The ideal thickness is 1 1/4 to 1 1/2inches, but sometimes you'll see them cut as thin as an inch.


WeCook believes the two high-quality steaks that are similar flavorful, tender and juicy.

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