12/10/2024
Trying a new way to talk about Meat Cuts on Monday. I always thought it was interesting to learn where cuts came from.
T-bones and Porterhouse steaks are cut from the lumbar vertebrae and the muscles surrounding them . Technically, the first steak contains the last rib and is called a Club Steak. It will have a very small tenderloin. I usually just debone it into a Strip steak. Then there are a few T-bones, each with a larger tenderloin than the last. Finally, the steaks with the largest tenderloins are called Porterhouse steaks. They may also have an extra little 'jump' muscle on the Strip loin side.