While it’s true that T-bones and porterhouses are cut from the same section of the cattle (the short loin), and both hold the same kinds of meat (the NY strip and the tenderloin filet), some might have a slight preference with the Porterhouse.

24oz Porterhouse Steak - Certified Angus Beef

  • Compared to meat from other cattle, Angus beef develops with excellent marbling. Marbling is the level of the intramuscular fat. Marbling has an effect of enhancing tenderness, flavor, and keeping the meat moist when it’s cooking, especially at high temperatures. Beef is often graded according to their marbling ability, with the highest marbling degree given to the Prime and AAA grades.