Beef T-bone and Porterhouse steaks are cut from the short loin (also known as the sirloin). Both steaks feature a T-shaped bone with meat on each side. The Porterhouse steak is cut from the rear end of the short loin and therefore includes more tenderloin than the T-bone.
Black Angus Porterhouse "USDA Prime"
Provenance : 
With the exceptional quality of "USDA Black Angus" beef already well known, here is a brief description of the Porterhouse, a cut that remains quite rare in Europe.
Beef T-bone and Porterhouse steaks are cut from the short loin (also known as the sirloin). Both steaks feature a T-shaped bone with meat on each side. The Porterhouse steak is cut from the rear end of the short loin and therefore includes more tenderloin than the T-bone. These cuts are rarely portioned this way, as doing so means the full tenderloin and strip loin can no longer be used separately.
Pieces of approximately 700g
CHF 120.00 / kg
Out of stock
