The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches thick at its widest, while that of a T-bone must be at least 0.5 inches. However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse. Due to their large size and the fact that they contain meat from two of the most prized cuts of beef, T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued due to their larger tenderloin. Wikipedia [ - ]

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a... [ + ]