This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Experts differ about how large the tenderloin must be to differentiate T-bone t bone steak from porterhouse. The United States Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.

T-bone must be at least 0. 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 owing to their larger tenderloin. Some British on-line butchers also offer American style porterhouse steaks. To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat.

Bistecca alla fiorentina, or ‘beefsteak Florentine style’, consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. The same cut of meat, but from a calf, is used for Cotoletta alla milanese, which consists of 1. 5 cm-thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. A Review of Factors That Influence Cooked Meat Color”. How to Grill a T-Bone Steak”. Waverly Root, The Food of Italy, 1971, ISBN 0-394-72429-1. 667 0 0 1 10 19.

At the heart of all the back and forth is access to Call of Duty and concerns around the future of game subscriptions. Call of Duty is at the center of Sony and Microsoft’s battles. By submitting your email, you agree to our Terms and Privacy Notice. Pretty much everyone loves a good steak. After all — unless you’re vegetarian or vegan — there’s nothing quite like a nice cut of beef, grilled or fried nicely with a little bit of seasoning, and served with a nice batch of fries or potatoes.

The problem is, however, that there is such a thing as a bad steak. And there are plenty of mistakes to make when cooking up a steak, of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef. It’s probably important to point out that few cuts of steak are genuinely nasty. Some are better than others, sure, but most have some kind of purpose and there aren’t many that you ought to genuinely avoid at any cost. Then again, there is the beef round. It’s a large primal cut of the cow, mainly coming from its rear leg and rump.