Description

Just like a porterhouse steak, T-bone is cut from the short loin and consists of two parts divided by the bone: a striploin, which makes up a bigger part of the steak, and a fillet. The only difference between porterhouse and T-bone is that a porterhouse always has no less than a certain amount of fillet, meanwhile a fillet portion on a T-bone gets progressively smaller, depending on where it is cut from within the muscle. Nevertheless, it offers the same quality at the more modest price.