The T-bone and porterhouse are

steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, ...

s of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

cut from the

short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City ...

(called the

sirloin In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ...

Commonwealth countries The Commonwealth of Nations is a voluntary association of 56 sovereign states. Most of them were British colonies or dependencies of those colonies. No one government in the Commonwealth exercises power over the others, as is the case in a po ...

and

Ireland Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Grea ...

). Both steaks include a "T"-shaped lumbar vertebra with sections of

abdominal internal oblique muscle The abdominal internal oblique muscle, also internal oblique muscle or interior oblique, is an abdominal muscle in the abdominal wall that lies below the external oblique muscle and just above the transverse abdominal muscle. Structure Its fiber ...

on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large

strip steak The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender ...

. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a

filet mignon Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as ...

(called

fillet steak Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered a ...

and

), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The

United States Department of Agriculture The United States Department of Agriculture (USDA) is the United States federal executive departments, federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, ...

's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while that of a T-bone must be at least wide. However, steaks with a large tenderloin are often called a "T-bone" in restaurants despite technically being porterhouse. Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at

steakhouse A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as f ...

s are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks. In New Zealand and Australia, a porterhouse is sirloin steak (strip steak in USA) off the bone.

Anatomy of the T-bone

To cut a T-bone from

butchered A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishm ...

cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult mal ...

, a

lumbar vertebra The lumbar vertebrae are, in human anatomy, the five vertebrae between the rib cage and the pelvis. They are the largest segments of the vertebral column and are characterized by the absence of the foramen transversarium within the transverse p ...

is sawn in half through the

vertebral column The vertebral column, also known as the backbone or spine, is part of the axial skeleton. The vertebral column is the defining characteristic of a vertebrate in which the notochord (a flexible rod of uniform composition) found in all chordata, ...

. The downward prong of the 'T' is a

transverse process The spinal column, a defining synapomorphy shared by nearly all vertebrates,Hagfish are believed to have secondarily lost their spinal column is a moderately flexible series of vertebrae (singular vertebra), each constituting a characteristic i ...

of the

vertebra The spinal column, a defining synapomorphy shared by nearly all vertebrates,Hagfish are believed to have secondarily lost their spinal column is a moderately flexible series of vertebrae (singular vertebra), each constituting a characteristic ...

, and the flesh surrounding it is the spinal

muscle Skeletal muscles (commonly referred to as muscles) are organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other types of muscl ...

s. The small semicircle at the top of the 'T' is half of the

vertebral foramen In a typical vertebra, the vertebral foramen is the foramen (opening) formed by the anterior segment (the body), and the posterior part, the vertebral arch. The vertebral foramen begins at cervical vertebra #1 (C1 or atlas) and continues inferior ...

Preparation

T-bone and porterhouse steaks are suited to fast, dry heat

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...

methods, such as

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

or broiling. Since they contain a small amount of

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

relative to other cuts, longer cooking times are not necessary to tenderize the meat. There is some contention as to whether the bone conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking,

Delia Smith Delia Ann Smith (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a no-nonsense style. One of the best known celebrity chefs in British popular culture, Smith has influenced viewers t ...

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br>Cooking in the credit crunch
or the meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.

''Bistecca alla fiorentina''

''Bistecca alla fiorentina'', or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either the

Chianina The Chianina () is an Italian breed of large white cattle. It was formerly principally a draught breed; it is now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The ''bistecca alla fiorentina'' is ...

Maremmana The Maremmana is a breed of cattle reared in the Maremma, a former marshland region in southern Tuscany and northern Lazio in central Italy. It is raised principally in the provinces of Grosseto, Rome and Viterbo.Tuscan cuisine Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wav ...

, the steak is grilled over a wood or

charcoal Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, cal ...

fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more people, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish.Waverly Root, ''The Food of Italy'', 1971, .

''Cotoletta di Vitello alla Milanese''

The same cut of meat, but from a calf, is used for ''

Cotoletta alla milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal ...

'', which consists of 1.5 cm-thick cuts which are battered in breadcrumbs and fried in

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...

with salt.

References

External links