The T-Bone and Porterhouse Steaks are cut from the Shortloin and include a T-shaped bone with meat on each side; the larger is the Strip Steak and the smaller is the Tenderloin Steak. The Porterhouse Steaks are cut from the rear end of the Shortloin and include more Tenderloin.
These steaks are generally considered one of the highest quality steaks as they contain meat from two of the most prized cuts of beef.
NAMP 174, Beef Shortloin
AA, Certified Angus Beef
Aged to a minimum of 21 days
Cut to your needs
All exterior fat and tail are trimmed according to specification. The T-bone is to have a minimum of 1⁄2” of the tenderloin when measured parallel to the length of the backbone and the Porterhouse is to have a minimum of 1-1/2″. The feather and chine bones are trimmed with the band saw and the steaks are cut into full slices perpendicular to the grain.