A few subtle differences actually make T-bones and porterhouses worlds apart. Here's everything you need to know about the ...

The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon. The short loin contains part of the spine, and is located immediately ...

Beef Grades. The U.S. Department of Agriculture ... Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored. T-bone: ...

With an intense beef flavor, this member of the flat steak family, ... Similar to a T-bone but thicker, the porterhouse is cut from the short loin, sold bone-in, ...

The loin primal houses the short loin, ... Beef loin, tenderloin steak, and Chateaubriand. From $24 at ... and top loin steak. When served with the rib bone attached, it’s often called a Kansas ...

Dry-aged beef is one of those things that really get our ... that cover traditional aged cuts like rib and short loin. ... it's a wet, bloody T-bone or an eight-week-old New York ...

When it first opened in 1827, one of the eatery's signature dishes was a cut from the short loin, dubbed the Delmonico steak. The rest, as they say, is history—although Texas seems keen on ...