Difference between steak cut and porterhouse

What Are The Differences Between T-Bones And Porterhouses?

There is nothing better than a fresh and juicy piece of steak right off the grill, as it can satisfy all your meat cravings after gulping down those boring bowls of salad for some days. There is no denying the fact that as long as you are not a vegan you are going to love a properly gilled and tender steak meal, but the way you make cuts on the piece of meat can make a big difference on the final outcome and taste of the item during a particular grilling session.

Being a beef lover, you must be familiar with that typical appearance of a standard steak with a T-bone in the middle and surrounded by a thin layer of fat from all the sides. For novice grillers, it can get difficult to spot the nuances of T-bones from porterhouse because of the high level of resemblance of both of these types. The main difference lies in the thickness of the meat. In order for a meat cut to be qualified to be termed as porterhouse, it needs to have a minimum thickness of 1.25 inches. If it is narrower than that, then it would be classified under the T-bone category and you would be able to perform appropriate cooking and prep techniques for the item. If you want to get deep insights about T bone vs porterhouse, then make sure to visit the website of Own The Grill now.

The size of the filet cut should be in accordance with the strict guidelines provided by the USDA, as any restaurateur cannot freely label their steak with less thickness as porterhouse units in the menu. This is the reason the chefs should thoroughly measure the thickness before serving them to the customers.