According to the National Cattlemen’s Beef Association, the steak is marketed in t bone steak filet mignon United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak. Handbook of Australian Meat under codes 2140 to 2143. French it is known as faux-filet.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse is cut from further rear and thus has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. How did the New York Strip Steak get its Name? Four Expensive Steak Cuts to Know”. 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 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.
