The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped bone with sections of meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak
16oz T-bone 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.